Chiffonade Of Spinach Recipes

SAUTEED SPINACH CHIFFONADE WITH SHALLOTS

Sauteed Spinach Chiffonade with Shallots image

Can be prepared in 45 minutes or less.

Yield Serves 2

Number Of Ingredients 3

Ingredients

3/4 pound spinach (about 1 bunch)
2 large shallots, minced
2 tablespoons olive oil

Steps:

Discard coarse stems of spinach. Wash spinach thoroughly and drain. Working in batches, stack leaves on top of one another and cut into 1/2-inch-wide strips.
In a large heavy skillet cook shallots in oil over moderate heat, stirring, until softened. Add spinach and salt and pepper to taste and sauté over moderately high heat, stirring, until wilted and tender, about 3 minutes.

CORNISH GAME HENS, STUFFED UNDER THE SKIN

Cornish Game Hens, Stuffed Under the Skin image

Provided by Food Network

Time 1h

Yield 2 servings

Number Of Ingredients 10

Ingredients

1/4 cup washed basil leaves, cut into chiffonade
Small clove garlic, or garlic paste
1/2 cup low-fat ricotta cheese
About 1/4 to 1/3 cup fresh bread crumbs
1 egg yolk
Salt and pepper
1 rock Cornish game hen, about 1 and 1/2 pounds in weight
Olive oil
Salt and freshly ground black pepper
Serving suggestions: bread and 1 or 2 vegetable purees

Steps:

Preheat oven to 450 degrees. In a small mixing bowl, combine basil, garlic, ricotta cheese and soft bread crumbs; bind the ingredients together with egg yolk.
With heavy shears, cut each bird along one side of backbone and remove as much fat as possible. Cut backbone away; insert your fingers under the skin covering the breast and top of drumsticks. Loosen skin as much as possible and insert some stuffing between flesh and skin. Set bird halves, breast side up in a baking pan; rub olive oil over the skin and season with salt and pepper.
Bake for about 10 minutes, lower heat to 375 degrees and bake for 35 to 40 minutes longer or until done; let bird rest 10 minute before serving to let stuffing settle and firm up. Serve with bread and 1 or 2 vegetable purees.

CARROT SOUP WITH SPINACH CHIFFONADE

Carrot Soup with Spinach Chiffonade image

Yield Serves 4

Number Of Ingredients 9

Ingredients

4 cups (or more) canned low-salt chicken broth
1 pound carrots, peeled, sliced
1 8-ounce russet potato, peeled, cut into cubes
1 medium onion, chopped
1 teaspoon ground ginger
2 teaspoons fresh lemon juice
1 teaspoon minced peeled fresh ginger
2 cups packed thinly sliced spinach leaves
1/2 cup plain nonfat yogurt

Steps:

Combine 4 cups broth, carrots, potato, onion and ground ginger in large saucepan and bring to boil. Reduce heat; cover and simmer until vegetables are very tender, about 25 minutes.
Using slotted spoon, transfer vegetables to processor. Puree until smooth. With machine running, gradually add soup broth to processor. Return soup to same saucepan, thinning with more broth if necessary. Add lemon juice and fresh ginger; simmer 3 minutes. Add spinach and simmer until wilted, about 2 minutes. Season soup with salt and pepper. Ladle into bowls. Swirl 1 heaping spoonful of yogurt into each bowl.

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