Balsamic Egg Plant And Spinach Saute Recipes

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BALSAMIC-PARMESAN SAUTéED SPINACH



Balsamic-Parmesan Sautéed Spinach image

Tender spinach with a hint of garlic, Parmesan cheese and sweet balsamic vinegar makes a quick and flavorful side dish. The sturdy leaves of mature spinach hold up best during cooking.

Provided by Carolyn Casner

Categories     Healthy Spinach Side Dish Recipes

Time 15m

Number Of Ingredients 7

2 tablespoons extra-virgin olive oil
3 cloves garlic, minced
1 pound fresh spinach
¼ teaspoon salt
¼ teaspoon ground pepper
2 tablespoons grated Parmesan cheese
4 teaspoons good-quality balsamic vinegar or balsamic glaze

Steps:

  • Heat oil in a large pot over medium heat. Add garlic and cook, stirring, until fragrant, 30 seconds to 1 minute. Add spinach, salt and pepper; toss to coat. Cook, stirring, until just wilted, 3 to 5 minutes. Remove from heat and stir in Parmesan. Drizzle with vinegar (or glaze) and serve immediately.

Nutrition Facts : Calories 83.7 calories, Carbohydrate 5 g, Cholesterol 1.7 mg, Fat 6.3 g, Fiber 2.1 g, Protein 3.3 g, SaturatedFat 1.1 g, Sodium 225.4 mg, Sugar 1 g

SAUTEED SPINACH IN BALSAMIC VINEGAR



Sauteed SPINACH IN BALSAMIC VINEGAR image

I like fresh spinach and when I cook it to serve as a side dish I like to make this recipe, the balsamic vinegar gives it just the right zip that makes it even better.

Provided by Cheryl Culver

Categories     Vegetables

Number Of Ingredients 6

1/4 lb butter
2 Tbsp olive oil
2 Tbsp balsamic vinegar
1 c chopped yellow oniions
2 lb fresh spinach, about 3 bunches coarse chopped, large stems removed, spun dry
salt and pepper

Steps:

  • 1. How to make it: In a large deep heavy skillet at least 12 inches across top heat oil over moderately high heat until hot but not smoking and add the butter, oil and onions. Cook onions until they begin to carmelize. Add the spinach and balxamic vinegar. Cook spinach, covered, stirring occasionally, until wilted, about 3 minutes, and season with salt and pepper.

BALSAMIC EGG PLANT AND SPINACH SAUTE



Balsamic Egg Plant and Spinach Saute image

This dish is a little different and results in a sweet and savory combination that even the most finicky eater will love. Our two year old scarfed it down.

Provided by CP Camper

Categories     Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

1/2 cup celery, chopped
1/4 cup green onion, chopped
1 tablespoon olive oil
1 tablespoon balsamic vinegar
2 cups small eggplants
3 cups fresh spinach
1 tablespoon sugar
1/4 tablespoon onion powder
1/2 teaspoon five-spice powder
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder

Steps:

  • Heat Olive Oil in skillet over medium heat. Add celery and saute until fragrant. Add Green Onion and sugar and cook 1 minute.
  • Peel Eggplant and slice into 1/4 inch medallions.
  • Add Eggplant and cook until bottom begins to change color and soften about 3 minutes.
  • Flip Eggplant and add Balsamic, Onion Powder, Five Spice, and Garlic Powder.
  • Cook covered for 15 minutes stiring occasionally. The Eggplant should darken and begin to soften considerably.
  • Add Spinach, Salt and Pepper and cook uncovered until spinach is wilted.

NEELY'S SAUTEED SPINACH



Neely's Sauteed Spinach image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 5

3 slices bacon, roughly chopped
3 garlic cloves, sliced
2 bunches spinach, well washed and tough stems discarded
2 tablespoons balsamic vinegar
Salt and freshly ground black pepper

Steps:

  • Heat a medium skillet over medium high heat. Add the chopped bacon and render until almost crisp. Add garlic and cook until fragrant. Add the spinach a little at a time. Toss with tongs until wilted. Add balsamic vinegar. Season with salt and pepper.

BALSAMIC ZUCCHINI SAUTE



Balsamic Zucchini Saute image

This super fast vegetarian dish is flavorful and uses only a few ingredients, so it's easy to whip up while your entree is cooking. -Elizabeth Bramkamp, Gig Harbor, Washington

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 8

1 tablespoon olive oil
3 medium zucchini, cut into thin slices
1/2 cup chopped sweet onion
1/2 teaspoon salt
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
2 tablespoons balsamic vinegar
1/3 cup crumbled feta cheese

Steps:

  • In a large skillet, heat oil over medium-high heat; saute zucchini and onion until crisp-tender, 6-8 minutes. Stir in seasonings. Add vinegar; cook and stir 2 minutes. Top with cheese.

Nutrition Facts : Calories 94 calories, Fat 5g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 398mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

ROASTED SALMON WITH SAUTEED BALSAMIC SPINACH



Roasted Salmon with Sauteed Balsamic Spinach image

This is my favorite way to eat salmon. It is healthy, affordable, fast and delicious. -Susan Hall, Sparks, Maryland

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

3 teaspoons olive oil, divided
4 salmon fillets (6 ounces each)
1-1/2 teaspoons reduced-sodium seafood seasoning
1/4 teaspoon pepper
1 garlic clove, sliced
Dash crushed red pepper flakes
10 cups fresh baby spinach (about 10 ounces)
6 small tomatoes, seeded and cut into 1/2-in. pieces
1/2 cup balsamic vinegar

Steps:

  • Preheat oven to 450°. Rub 1 teaspoon oil over both sides of salmon; sprinkle with seafood seasoning and pepper. Place in a greased 15x10x1-in. baking pan; roast until fish just begins to flake easily with a fork, 10-12 minutes., Meanwhile, place remaining oil, garlic and pepper flakes in a 6-qt. stockpot; heat over medium-low heat until garlic is softened, 3-4 minutes. Increase heat to medium-high. Add spinach; cook and stir until wilted, 3-4 minutes. Stir in tomatoes; heat through. Divide among four serving dishes., In a small saucepan, bring vinegar to a boil. Cook until vinegar is reduced by half, 2-3 minutes. Immediately remove from heat., To serve, place salmon over spinach mixture. Drizzle with balsamic glaze.

Nutrition Facts : Calories 348 calories, Fat 19g fat (4g saturated fat), Cholesterol 85mg cholesterol, Sodium 333mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 2g fiber), Protein 31g protein. Diabetic Exchanges

BALSAMIC SPINACH



Balsamic Spinach image

Make and share this Balsamic Spinach recipe from Food.com.

Provided by Shabby Sign Shoppe

Categories     Vegetable

Time 15m

Yield 2 serving(s)

Number Of Ingredients 4

1 (10 ounce) package frozen spinach, thawed drained and squeezed dry
2 cloves garlic, cut into slivers
1 1/2 tablespoons olive oil
2 tablespoons balsamic vinegar

Steps:

  • Heat oil in sauce pan.
  • Saute garlic slivers in oil.
  • Add spinach and coat with oil and to heat through.
  • Put spinach in serving bowl and drizzle with balsamic vinegar.

SAUTEED FRESH SPINACH



Sauteed Fresh Spinach image

Sauteed spinach is a simple and healthy side. This version is seasoned with garlic and coarse salt.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 5

2 tablespoons extra-virgin olive oil
1 clove garlic, peeled and minced
2 bunches fresh spinach, stems removed
Coarse salt
2 teaspoons balsamic vinegar

Steps:

  • In a large skillet, heat olive oil over medium-high heat. Add garlic; saute until it just begins to take on color, about 30 seconds. Add spinach, and toss well, coating with oil.
  • Cook the spinach, tossing frequently, until the leaves turn bright green and have slightly wilted, about 2 minutes. Season spinach with salt, and drizzle the balsamic vinegar over the spinach; serve immediately.

SMOKED SEA SCALLOPS WITH BALSAMIC GLAZE ON SAUTEED SPINACH WITH PANCETTA



Smoked Sea Scallops with Balsamic Glaze on Sauteed Spinach with Pancetta image

Provided by Patrick Hoogerhyde

Categories     Garlic     Pork     Appetizer     Marinate     Sauté     Vinegar     Scallop     Spinach     Smoker     Cilantro     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 13

1/2 teaspoon coriander seeds
1/4 teaspoon white peppercorns
6 whole cloves
1 cup sugar
2 cups kosher salt
1/4 cup chopped fresh cilantro
2 tablespoons finely grated fresh lemon zest
16 large sea scallops (1 1/4 to 1 1/2 lb)
1/3 cup balsamic vinegar
1/2 tablespoon vegetable oil
Accompaniment: sautéed spinach with pancetta
Special Equipment
a stovetop smoker/cooker and 3 tablespoons fine wood chips such as oak or hickory

Steps:

  • Marinate scallops:
  • Finely grind coriander seeds, peppercorns, and cloves in an electric coffee/spice grinder or with a mortar and pestle, then stir together with sugar, kosher salt, cilantro, and zest in a bowl. Cut tough muscles from scallops and toss scallops in salt mixture. Bury scallops in salt mixture and chill, covered, 30 minutes. Rinse scallops lightly and dry well with paper towels.
  • Smoke scallops:
  • Line drip tray of smoker with foil and spread wood chips evenly over center of smoker pan. Put drip tray on top of chips and put a lightly oiled rack in tray. Season scallops lightly with salt and pepper and put on rack. Put smoker on stove, centered on 1 burner, and heat, uncovered, over moderate heat until chips begin to smolder, 2 to 3 minutes. Reduce heat to low, slide cover on, and smoke scallops 15 minutes. Remove smoker from heat (scallops will be partially cooked).
  • Make balsamic glaze:
  • Boil vinegar in a very small heavy saucepan over moderate heat until reduced by about half, about 3 minutes. Keep warm, covered.
  • Sauté scallops:
  • Heat oil in a 10-inch nonstick skillet over moderately high heat until just smoking, then sear scallops until browned on both sides, about 4 minutes total.
  • Serve scallops on sautéed spinach, drizzled with balsamic glaze.

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