Baby Spinach With Warm Olive Oil And Walnuts Recipes
BABY SPINACH WITH WARM OLIVE OIL AND WALNUTS
Toasting the walnuts deepens their flavor. The olive oil they're cooked in is used to dress the salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 25m
Number Of Ingredients 5
Steps:
- Combine walnuts and oil in a small saucepan over medium-low heat. Cook, stirring occasionally, until walnuts aretoasted, about 15 minutes.
- Toss spinach with vinegar, and season with salt and pepper.Top with walnuts, and drizzle with warm olive oil.
SPINACH AND WALNUTS
I made this up about 18 years ago while visiting my aunt. She had purchased 10 pounds of fresh spinach and didn't know what to do with it!
Provided by Jenni Wallace
Categories Spinach
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oil in a large skillet with a lid over medium-high heat.
- Saute the onion and garlic until the onion becomes translucent.
- Add the red pepper flakes, if using, and stir through once.
- Add the walnuts and saute until they become somewhat fragrant.
- Add the spinach and continue to stir until it begins to wilt.
- Cover and allow to steam in it's own juice for 5 minutes.
- If needed you can add 1 Tablespoon of water to the pan.
- Remove cover and add the soy sauce.
- Mix well and serve.
Nutrition Facts : Calories 290, Fat 26.3, SaturatedFat 2.8, Sodium 342.9, Carbohydrate 10.8, Fiber 4.9, Sugar 2.2, Protein 8.5
FARFALLE WITH BABY SPINACH, WALNUTS, AND RICOTTA
Categories Leafy Green Pasta Vegetarian Quick & Easy Lunch Parmesan Ricotta Walnut Spinach Healthy Bon Appétit Sugar Conscious Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Heat oil in large skillet over medium heat. Add walnuts and sauté until slightly darkened, about 5 minutes. Using slotted spoon, transfer nuts to small bowl; set aside. Add sun-dried tomatoes, garlic, and crushed red pepper to same skillet. Sauté until garlic is golden, about 3 minutes. Add spinach in 3 batches and cook until wilted, about 10 minutes total.
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 3 tablespoons cooking liquid. Transfer reserved cooking liquid to large bowl; whisk in ricotta. Add walnuts, spinach mixture, and pasta; toss to combine. Season with salt and pepper. Serve, passing Parmesan cheese separately.
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