Cooked Spinach With Sliced Almonds Recipes

SPINACH WITH ALMONDS AND RED PEPPER FLAKE

Steps:

• 1. Heat a 12-inch skillet over medium heat and add the olive oil. "Spear" the garlic clove on the tines of a fork. When the oil is hot and begins to smoke lightly, add the almonds and toast in the oil, stirring with the fork, for 30 seconds or until lightly browned. By stirring the nuts with the garlic clove on the end of the fork, it imparts a garlic flavor without overwhelming the almonds.
• 2. Add as much spinach as can comfortably fit in the pan along with the salt and red pepper flakes. Add more spinach leaves as the spinach in the pan cooks and compresses; adding spinach in handfuls and stirring until all of the spinach is cooked. Sprinkle with lemon juice and Parmesan cheese. Serve immediately.

SPINACH ALMOND SALAD

Steps:

• In a large bowl, combine the first five ingredients. In a blender, combine the sugar, vinegar, onion and salt; cover and process until blended. While processing, gradually add oil in a steady stream. Pour over salad; toss to coat.

SUGAR TOASTED ALMOND SPINACH SALAD

Steps:

• Combine almonds and sugar in a small skillet over medium-high heat; cook and stir until sugar is melted over almonds, about 3 minutes. Spread almonds in a single layer on waxed paper to cool.
• To make the salad dressing, whisk together the vinegar, salad oil, sugar, mustard, poppy seeds, and salt in a bowl; set aside.
• Toss together the romaine lettuce, spinach, mushrooms, Swiss cheese, onion, and oranges in a large bowl. Sprinkle almonds and drizzle dressing over top of salad just before serving.

QUICK AND EASY SAUTEED SPINACH

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.

BERRY-SPINACH SALAD WITH ALMONDS

Steps:

• In a small skillet, melt butter over medium heat. Add almonds; sprinkle with sugar. Cook and stir for 3 minutes or until almonds are lightly browned. Spread on foil to cool; break apart., In a large salad bowl, combine spinach and strawberries. In a small bowl, whisk the dressing ingredients. Pour over salad. Sprinkle with sugared almonds; toss to coat.

BABY SPINACH WITH ALMONDS AND GOLDEN RAISINS

Steps:

• Preheat the oven to 350 degrees F. Spread the almonds out on a rimmed baking sheet and toast until light brown and fragrant, about 8 minutes. Set aside.
• Cook the bacon in a large skillet over medium heat until brown and crispy, about 5 minutes. Remove the skillet from the heat and transfer the cooked bacon with a slotted spoon to a small bowl, leaving the drippings in the skillet.
• Return the skillet to medium heat, add the shallots and 1 tablespoon water and cook, stirring, until soft, about 3 minutes. Add the vinegar and cook until it is reduced and the shallots are glazed, about 3 minutes more. Add the spinach in batches, stirring to wilt before adding more. When all the spinach has been added, raise the heat to high, add the paprika, red pepper flakes, 1/4 teaspoon salt and a few grinds of pepper and cook, covered, for 2 minutes. Remove the lid, stir in the raisins, toasted almonds, reserved bacon and butter and serve.

SPINACH ALMOND SALAD

Steps:

• Remove tough stems from spinach; wash and dry and tear into bite-size pieces. Place in serving bowl with mushrooms and almonds.
• Combine remaining ingredients in saucepan and heat to boiling. Pour hot dressing over salad and toss. Serve.

BEST SPINACH FRUIT SALAD (W/GLAZED ALMONDS)

Steps:

• Salad & Fruit: Layer salad ingredients onto salad plates, top with cooled Glazed Almonds and serve optionally with Best Raspberry Dressing (Vinaigrette).
• Glazed Almonds: Heat a heavy skillet on high heat, add almonds and sprinkle generously with sugar, stirring until sugar melts.
• Caution: The molten sugar is very HOT. Transfer nuts to cool completely on a plate.
• Break up into pieces.

SPINACH AND APPLE SALAD WITH CRISPY ALMONDS

Steps:

• Combine onion, cider vinegar, white wine vinegar, sesame seeds and paprika in small bowl. Mix in 2 tablespoons sugar. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.
• Melt butter in heavy large skillet over medium heat. Add almonds. Stir until almonds begin to color, about 2 minutes. Sprinkle remaining 1 tablespoon sugar over. Stir until sugar melts and begins to turn golden, about 2 minutes longer. Transfer almonds to bowl and cool. (Dressing and almonds can be prepared 4 hours ahead. Cover separately and let stand at room temperature.)
• Combine spinach and apples in large bowl. Toss with enough dressing to coat. Mix in almonds. Serve salad, passing any remaining dressing separately.

COOKED SPINACH WITH SLICED ALMONDS

Steps:

• 1. Prepare the 5-spice powder and roast the almonds. Then, heat the oil in a medium cast-iron or nonstick wok over medium-high heat and add the 5-spices they should sizzle upon contact with the hot oil. Then add the ginger, garlic, and green chili peppers, and stir about 30 seconds.2. Add the asafoetida, spinach, and salt, and stir over high heat 2 to 3 minutes. Cover the pan, reduce the heat to medium-low, and cook until the spinach is well glazed with the spices. Uncover the pan, increase the heat to high, and dry any juices that may have accumulated. Transfer to a serving dish and keep warm.3. To the same pan, add the bell pepper and cook, stirring, until crisp-tender, 1 to 2 minutes. Scatter over the spinach. Sprinkle the roasted almonds and garam masala on top and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.