Blanched Spinach With Olive Oil And Lemon Recipes

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GARLIC SAUTEED SPINACH



Garlic Sauteed Spinach image

Dinner couldn't be simpler with Ina Garten's Garlic Sauteed Spinach recipe from Barefoot Contessa on Food Network. It's an easy, go-to side dish for your table.

Provided by Ina Garten

Categories     side-dish

Time 10m

Yield 6 servings

Number Of Ingredients 8

1 1/2 pounds baby spinach leaves
2 tablespoons good olive oil
2 tablespoons chopped garlic (6 cloves)
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 tablespoon unsalted butter
Lemon
Sea or kosher salt, optional

Steps:

  • Rinse the spinach well in cold water to make sure it's very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves.
  • In a very large pot or Dutch oven, heat the olive oil and saute the garlic over medium heat for about 1 minute, but not until it's browned. Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes. Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted. Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and a sprinkling of sea or kosher salt. Serve hot.

WILTED SPINACH WITH GARLIC AND OIL



Wilted Spinach with Garlic and Oil image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 9m

Yield 4 servings

Number Of Ingredients 5

2 tablespoons extra-virgin olive oil, 2 turns of the pan
4 cloves garlic, minced
1 pound triple washed spinach, stems removed
1/2 teaspoon ground or freshly grated nutmeg
Salt and freshly ground black pepper

Steps:

  • Heat a skillet over medium heat. Add oil and garlic. Saute garlic in oil 2 or 3 minutes. Add spinach to the pan in stages. Fill the pan with leaves and turn leaves in warm oil until they wilt. Add more spinach to the skillet and repeat the process until all of the spinach is incorporated. Season the wilted spinach with salt and pepper and nutmeg, then serve.

BABY SPINACH WITH WARM OLIVE OIL AND WALNUTS



Baby Spinach with Warm Olive Oil and Walnuts image

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

2 ounces walnuts (about 3/4 cup)
1/3 cup extra-virgin olive oil
6 ounces baby spinach, washed well (about 6 cups packed)
2 tablespoons white-wine vinegar
Coarse salt and freshly ground pepper

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.

LEMON & GARLIC SPINACH



Lemon & Garlic Spinach image

This recipe was a side dish at a restraunt we ate at. I ate so much I couldn't finish my salmon. The spinach is not cooked so the flavor is very fresh. Since finding this recipe we have gone through 5 pounds of spinach!! (in 2 weeks)

Provided by Chef Niki

Categories     Spinach

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 (24 ounce) bag Baby Spinach
1 1/2 lemons, juice of
4 -6 garlic cloves (finely chopped)
2 1/2 tablespoons butter
3 tablespoons olive oil

Steps:

  • In large pot, add olive oil, butter, garlic and the juice of 1/2 lemon. (you may adjust olive oil/butter/lemon to your liking).
  • Let cook over low heat for about 20 minutes so the flavors meld.
  • Take off heat, add spinach, toss well and serve.

Nutrition Facts : Calories 200.8, Fat 18.1, SaturatedFat 6.1, Cholesterol 19.1, Sodium 198.9, Carbohydrate 8.4, Fiber 3.9, Sugar 1.2, Protein 5.2

BLANCHED SPINACH WITH OLIVE OIL AND LEMON



Blanched Spinach with Olive Oil and Lemon image

This vegetable side is simple and light -- the perfect accompaniment to a hearty meal.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 6

1 1/2 pounds baby spinach leaves, washed, with water still clinging to leaves
2 tablespoons extra virgin olive oil
1 minced garlic clove
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1/2 lemon

Steps:

  • In a medium sauce pot over medium heat, add the spinach leaves and cook just until wilted.
  • In a medium saute pan on medium high heat, add extra virgin olive oil, then minced garlic. Saute 30 seconds.
  • Immediately pull spinach from pot and add it to saute pan with garlic. Saute 1 minute. Season with salt and pepper and squeeze 1/2 lemon juice over top. Serve.

SPINACH WITH OLIVE OIL AND LEMON



Spinach with Olive Oil and Lemon image

This recipe originally accompanied Monte Cristo Chicken.

Provided by Lesley Porcelli

Categories     Vegetable     Side     Vegetarian     Quick & Easy     Spinach     Healthy     Vegan     Self     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 3

12 ounces fresh baby spinach
1 tablespoon olive oil
Juice of 1/4 lemon

Steps:

  • Add spinach to boiling water; cook 1 minute. Drain; wring out. Toss with oil and salt. Add lemon juice; toss again.

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