Bouchons Sautéed Spinach With Garlic Confit Recipes

BOUCHON'S SAUTéED SPINACH WITH GARLIC CONFIT

Steps:

• For the confit.
• Cut off and discard the root ends of the garlic cloves. Place the cloves in a small saucepan, and add enough oil to cover them by about 1 inch. None of the garlic cloves should be poking through the oil.
• Place the saucepan over low heat. The cloves should cook gently: very small bubbles will come up through the oil, but the bubbles should not break the surface.
• Adjust the heat as necessary and move the pan to one side if it is cooking too quickly.
• Cook the garlic for about 40 minutes, stirring every 5 minutes or so, until the cloves are completely tender when pierced with the tip of a knife.
• Remove the saucepan from the heat and allow the garlic to cool in the oil.
• Refrigerate the garlic, submerged in the oil, for up to a month.
• For the spinach.
• If using large-leaf spinach, remove the thick stems and wash the leaves. Wash the baby spinach.
• Melt the butter in the largest skillet you have over medium-low heat.
• Add the shallots and sauté gently for 1 minute.
• Add the garlic confit and only as much spinach as will fit in the skillet, sprinkle with one-half teaspoons salt and a pinch of pepper, or to taste, and use tongs to turn the spinach in the butter.
• As the spinach wilts, continue to add handfuls of spinach from time to time and season additionally as needed.
• Do not overcook: the spinach is done when it is wilted and tender but still bright green. Serve immediately.

GARLIC SAUTEED SPINACH

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.

SAUTEED SPINACH WITH GARLIC

Steps:

• Trim and clean the spinach, cut into palm size pieces.
• In a large pan, cook the garlic and red pepper in the olive oil over medium heat until the garlic is golden.
• Add the spinach and salt to taste.
• Stir well.
• Cover the pot and cook until spinach is tender, just a few minutes.
• Serve hot or at room temperature.

GARLIC SAUTEED SPINACH (INA GARTEN)

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. *At this point Ina turned off the flame/ heat source, covered the pan and let it wilt until ready to serve. This is how I made it and it worked beautifully.
• 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.

SAUTéED SPINACH

Steps:

• WILT Spinach; Bring a large pot of water to boil over high heat; WILT spinach in boiling water; ADD all at once, stir, and drain immediately in a colander-- DO NOT let spinach sit in water.
• Press out as much liquid as possible, forming it into a disk.
• To sauté, heat oil in a large sauté pan over med-high heat.
• Add garlic and pepper flakes; sauté until garlic turns golden, about 1 minute.
• Stir constantly.
• ADD the disk of spinach and break up with wooden spoon, stirring to coat with oil and garlic.
• Cook just until heated through, about 1 minute.
• Season with salt and pepper, then transfer to a serving platter.
• Drizzle spinach with Balsamic vinegar before serving.

SAUTéED SPINACH AND MUSHROOMS

Steps:

• Coat skillet with the oil.
• Add mushrooms, onion, bacon and garlic.
• Sauté for about 6 min over medium heat.
• Add spinach and sauté until wilted.
• Salt and pepper to taste.
• Serve and enjoy.

SAUTéED SPINACH WITH RED ONION

Steps:

• Heat the oil in a very large pot over medium heat.
• Add the onion and the garlic and cook until almost tender, about 6 minutes. Add the broth, soy sauce, red pepper flakes, salt and pepper.
• Add one third of the spinach and cook it until it just begins to wilt. Continue adding the spinach one large handful at a time, sautéing just until it begins to wilt before adding more.
• Transfer the mixture to a bowl, sprinkle with lemon zest and serve.