Butter Braised Spinach Recipes

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BRAISED SPINACH



Braised Spinach image

Provided by Giada De Laurentiis

Categories     side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 7

1/4 cup extra-virgin olive oil
2 large red onions, sliced
4 garlic cloves, minced
4 large bunches fresh spinach, washed with water still clinging to leaves, stems trimmed and leaves coarsely chopped
2 tablespoons soy sauce
3/4 teaspoon dried crushed red pepper flakes
Salt and freshly ground black pepper

Steps:

  • Heat the oil in a very large pot over medium heat. Add the onion and garlic, and saute until tender, about 8 minutes. Add 1/3 of the spinach and saute until it begins to wilt, about 1 to 2 minutes. Continue adding the spinach 1 handful at a time, sauteing just until it begins to wilt before adding more. Add the soy sauce and crushed red pepper. Saute over high heat until spinach wilts. Season the mixture, to taste, with salt and black pepper. Transfer the mixture to a bowl and serve.

BUTTERED SPINACH



Buttered Spinach image

This is our favorite side dish in the summer. It's so good when freshly cooked, the kids even love it. This bears NO resemblence to canned spinach! Quick and easy.

Provided by MizzNezz

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

1 lb fresh spinach
3 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon pepper
lemon juice or vinegar, optional

Steps:

  • Cut stems from spinach.
  • Place spinach in sink full of water.
  • Swish it around to clean well.
  • Remove from water.
  • Drain the sink, then put more fresh water in the sink and wash spinach again.
  • Pull the spinach out of the water and let drip.
  • Place in large pot.
  • Add no water, the water clinging to the spinach will be enough.
  • Place pot on high heat until steaming.
  • Stir, reduce heat to med, cook for 2 minutes, stirring once.
  • Drain in colander.
  • Return to pan, add butter, salt and pepper, stir to coat.
  • Serve with lemon juice or vinegar on the side.

BUTTER BRAISED SPINACH



Butter Braised Spinach image

Make and share this Butter Braised Spinach recipe from Food.com.

Provided by Leslie

Categories     Spinach

Time 15m

Yield 4 serving(s)

Number Of Ingredients 4

2 bunches fresh spinach
1/4 cup butter
1/4 cup whipping cream
salt & freshly ground black pepper

Steps:

  • Wash spinach well. With water clinging to leaves place in pot and cook, covered, on medium heat, for 5 to 7 minutes or until spinach is wilted.
  • Drain well, rinse with cold water and squeeze out any moisture.
  • Heat butter in skillet on medium heat until sizzling. Add spinach and sauté gently until spinach absorbs butter.
  • Add cream and bring to boil. Cook until cream is reduced and spinach is a thick mass.
  • Season well with salt and pepper.

Nutrition Facts : Calories 192.1, Fat 17.7, SaturatedFat 10.8, Cholesterol 50.9, Sodium 241.2, Carbohydrate 6.6, Fiber 3.7, Sugar 0.7, Protein 5.3

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.

QUICK AND EASY SAUTEED SPINACH



Quick and Easy Sauteed Spinach image

Fresh spinach is cooked in olive oil with garlic salt and Parmesan cheese in this recipe.

Provided by Denee

Categories     Side Dish     Vegetables     Greens

Time 15m

Yield 4

Number Of Ingredients 4

1 tablespoon extra-virgin olive oil
1 (10 ounce) bag spinach leaves
1 ½ teaspoons garlic salt
¼ cup grated Parmesan cheese

Steps:

  • Heat the olive oil in a large skillet over medium heat. Add the spinach to the skillet and cover; allow to cook 5 minutes. Stir in the garlic salt and cover again for another 5 minutes; remove from heat. Sprinkle with Parmesan cheese to serve.

Nutrition Facts : Calories 74.7 calories, Carbohydrate 3.1 g, Cholesterol 5.5 mg, Fat 5.4 g, Fiber 1.6 g, Protein 4.5 g, SaturatedFat 1.6 g, Sodium 831.2 mg, Sugar 0.4 g

FAST AND EASY SPINACH WITH SHALLOTS



Fast and Easy Spinach with Shallots image

Here's a simple, healthy side dish that's fast and easy to prepare.

Provided by motherteresa

Categories     Side Dish     Vegetables     Greens

Time 13m

Yield 4

Number Of Ingredients 4

1 tablespoon olive oil
1 shallot, diced
1 (10 ounce) bag baby spinach leaves
kosher salt and freshly ground pepper to taste

Steps:

  • In a large skillet, heat olive oil over medium heat. Stir in shallots and cook until transparent, about 5 minutes. Add spinach, sprinkle with salt and pepper; cook and stir 3 to 5 minutes until leaves are wilted and reduced.

Nutrition Facts : Calories 55.2 calories, Carbohydrate 4.7 g, Fat 3.7 g, Fiber 1.6 g, Protein 2.3 g, SaturatedFat 0.5 g, Sodium 157.7 mg, Sugar 0.7 g

BRAISED SEA BASS WITH SPINACH



Braised sea bass with spinach image

This simple but festive recipe will see you cooking sea bass in no time at all

Provided by Curtis Stone

Categories     Dinner

Time 50m

Number Of Ingredients 13

2 red peppers , halved, deseeded
2 tbsp extra-virgin olive oil , plus extra for drizzling
2 shallots , chopped
1 garlic clove , finely chopped
250g cherry or baby plum tomato , halved
small handful capers
12 large black olives , stoned and roughly chopped
20 basil leaves
50ml white wine
100ml/3½ fl oz tomato juice
2 whole sea bass , about 600-700g/1lb 5oz-1lb-9oz each, gutted, scaled and cleaned (get your fishmonger to do this)
large knob butter
250g bag spinach

Steps:

  • Heat the grill to high. Put the peppers, skin side up, on a baking tray, then pop them under the hot grill for about 10 mins until the skins blister and blacken. Drop them into a bowl, cover with some cling film and leave until cool enough to handle. Peel away and discard the skins, then roughly chop the peppers.
  • Heat the oil over a low-ish heat in a sturdy roasting tin or in a shallow pan that has a lid and is large enough to fit both fish. Throw in the shallots and garlic and sweat briefly until soft. Stir in the tomatoes, peppers, capers, olives and half the basil leaves, then sweat for a few mins until the tomatoes soften. Pour in the wine and tomato juice. Stir and gently simmer for 10-15 mins, adding a splash of water if the sauce becomes a bit dry.
  • While the sauce is simmering, slash each side of the fish a few times. When the sauce is ready lay the fish on top, season if you want to and cover with a lid (cover with foil if you are using a roasting tray). Leave to cook on a low heat for 12-15 mins until the flesh feels firm when pressed.
  • While the fish is cooking, melt the butter in a large pan, then fry the spinach until wilted, season if you like and divide the spinach between two serving dishes. Lift the fish carefully from the pan and place on top of the spinach, neatly drizzle some of the sauce round the fish, scatter the remaining basil on top and drizzle everything with extra-virgin olive oil. Serve with some ribbon shaped pasta, like tagliatelle or pappardelle, with the remaining sauce in a bowl or side dish.

Nutrition Facts : Calories 126 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 2 grams protein, Sodium 0.18 milligram of sodium

HONEY AND VINEGAR-BRAISED SHORT RIBS WITH SPINACH



Honey and Vinegar-Braised Short Ribs with Spinach image

Provided by Alex Stratta

Categories     Beef     Leafy Green     Onion     Vegetable     Bake     Braise     Beef Rib     Celery     Carrot     Winter     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 16

2 tablespoons olive oil
4 1/2 pounds beef short ribs
1 cup chopped carrots
1 cup chopped onion
1 cup chopped celery
8 garlic cloves, chopped
1/4 cup honey
1/2 cup red wine vinegar
4 cups canned low-salt chicken broth
1 750-ml bottle dry red wine
1/2 cup ruby Port
1 1/2 tablespoons chopped fresh thyme
1 bay leaf
3 tablespoons butter, room temperature
1 tablespoon all purpose flour
2 6-ounce packages baby spinach leaves

Steps:

  • Preheat oven to 350°F. Heat oil in heavy large pot over high heat. Sprinkle ribs with salt and pepper. Working in batches, brown ribs, turning occasionally, about 10 minutes. Return all ribs to pot. Add carrots, onion, celery and garlic to ribs; cook 5 minutes, stirring occasionally. Add honey; cook 2 minutes, stirring occasionally. Add vinegar and boil until most of liquid is absorbed, stirring occasionally, about 8 minutes. Add broth, red wine, Port, thyme and bay leaf and boil 5 minutes. Cover; transfer to oven. Bake until meat almost falls off bone, stirring occasionally, about 2§ hours.
  • Using tongs, transfer ribs to large bowl. Boil cooking liquid until slightly reduced, stirring occasionally, about 10 minutes. Season with salt and pepper. Mix 1 tablespoon butter and flour in small bowl. Add to sauce; whisk to blend. Boil until thickened, 3 minutes. Mix in ribs. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and chill. Rewarm over medium heat before continuing.) Melt 2 tablespoons butter in another large pot over medium-high heat. Add spinach; cook until just wilted, stirring occasionally, 3 minutes. Season with salt and pepper. Divide spinach among plates. Top with ribs and sauce.

BUTTERED SPINACH WITH VINEGAR



Buttered Spinach with Vinegar image

Provided by Melissa Hamilton

Categories     Side     Sauté     Vegetarian     Quick & Easy     High Fiber     Vinegar     Spinach     Butter     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 4

4 bunches flat-leaf spinach, trimmed, rinsed, with some water clinging
6 tablespoons (3/4 stick) unsalted butter
2 teaspoons (or more) red wine vinegar
Kosher salt, freshly ground pepper

Steps:

  • Gradually add spinach to a large dry pot over medium heat, allowing it to wilt between additions; cook until tender, 5-8 minutes. Drain; press to remove liquid. Wipe out pot.
  • Melt butter in same pot over medium heat. Add spinach and 2 teaspoons vinegar. Season with salt, pepper, and more vinegar, if desired; toss to coat.

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