Garlic Chicken Over Baby Spinach With Toasted Pine Nuts Recipes

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SAUTEED CHICKEN WITH SPINACH, GARLIC, AND PINE NUTS



Sauteed Chicken with Spinach, Garlic, and Pine Nuts image

Why relegate the wilted greens to the side? Here, dollops of tangy goat cheese and a handful of pine nuts conspire to make spinach the star of the show.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 10

1 cup brown rice
3 tablespoons extra-virgin olive oil
4 (6-ounce) boneless, skinless chicken breasts, pounded 1/2 inch thick
Coarse salt
2 cloves garlic, thinly sliced
Pinch of red-pepper flakes
1 bunch spinach, trimmed and rinsed (10 oz)
2 tablespoons pine nuts, toasted
2 tablespoons fresh goat cheese
1/2 lemon

Steps:

  • Cook rice according to package directions. Heat 1 tablespoon oil in a large saute pan over medium-high heat. Season chicken with salt and saute in batches, adding another tablespoon oil, until golden brown and cooked through, about 3 minutes per side. Set aside.
  • Add remaining tablespoon oil, garlic, and pepper flakes to pan. Cook spinach in batches, stirring, until just wilted, about 2 minutes. Season with salt.
  • To serve, top chicken with spinach and sprinkle with pine nuts and dollops of goat cheese. Squeeze with lemon and serve with rice.

Nutrition Facts : Calories 540 g, Cholesterol 105 g, Fat 20 g, Fiber 3 g, Protein 48 g, SaturatedFat 5 g, Sodium 270 g

GARLIC CHICKEN OVER BABY SPINACH WITH TOASTED PINE NUTS



Garlic Chicken over Baby Spinach with Toasted Pine Nuts image

An easy trick to give sautéed chicken crunch and color--coat with corn flake crumbs. Combine with pine nuts and spinach for an appealing salad.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 15

1/3 cup olive oil
1/4 cup fresh lemon juice
1 tablespoon honey
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup pine nuts
1/2 cup corn flake crumbs
1/2 teaspoon garlic powder
1 package (20 oz) boneless skinless chicken thighs, cut into 1-inch pieces
2 tablespoons olive oil
2 shallots, halved and sliced (about 3/4 cup)
3/4 lb sliced mushrooms (about 4 cups)
3 tablespoons sliced sun-dried tomatoes in oil
8 cups fresh baby spinach leaves

Steps:

  • In small bowl or tightly covered container, beat with wire whisk or shake dressing ingredients; set aside.
  • Heat 10-inch nonstick skillet over medium heat until hot. Cook pine nuts in skillet about 4 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown; remove and set aside.
  • Meanwhile, in medium bowl, mix corn flake crumbs and garlic powder. Add chicken; toss until evenly coated. Increase heat to medium-high. In same skillet, heat 1 tablespoon of the oil until hot. Cook chicken in oil 8 to10 minutes, turning occasionally, until no longer pink in center; remove and set aside.
  • In same skillet, heat remaining 1 tablespoon oil until hot. Cook shallots and mushrooms in oil about 7 minutes, stirring occasionally, until golden brown and tender. Stir in sun-dried tomatoes; remove from heat, stir in chicken.
  • To serve, arrange spinach in 4 serving plastes; top with chicken mixture. Sprinkle with toasted pine nuts. Serve with dressing.

Nutrition Facts : Calories 690, Carbohydrate 22 g, Cholesterol 115 mg, Fat 5 1/2, Fiber 4 g, Protein 46 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 9 g, TransFat 0 g

SPINACH AND PINE NUTS



Spinach and Pine Nuts image

In the mood for a bit of something green and leafy? Try this scrumptious spinach with pine nuts. Preparation time: 10 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.

Provided by Robyn Webb

Categories     Side Dish     Vegetables     Greens

Time 15m

Yield 6

Number Of Ingredients 5

3 pounds spinach, rinsed
2 teaspoons olive oil
2 tablespoons toasted pine nuts
1 teaspoon minced garlic
freshly ground black pepper

Steps:

  • Wash the spinach, but allow the water to cling to the leaves. Cook the spinach until it wilts in a skillet over medium-high heat, about 3 minutes.
  • Heat the oil in a skillet over medium-high heat. Add the spinach, pine nuts, and garlic and cook for 2 minutes. Season with pepper and serve.

Nutrition Facts : Calories 83.2 calories, Carbohydrate 8.8 g, Fat 3.9 g, Fiber 5.1 g, Protein 7.2 g, SaturatedFat 0.6 g, Sodium 179.6 mg, Sugar 1 g

SAUTEED SPINACH WITH TOASTED PINE NUTS



Sauteed Spinach with Toasted Pine Nuts image

Sautéed spinach gets unexpected earthiness and crunch from toasted pine nuts.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 6

1/4 cup extra-virgin olive oil
4 garlic cloves, thinly sliced
2 pounds baby spinach
Coarse salt and freshly ground pepper
1/2 lemon
1/4 cup pine nuts, toasted

Steps:

  • Heat 1 tablespoon oil and 1 garlic clove in a 12-inch straight-sided skillet over medium-high heat, until garlic is golden, about 3 minutes. Add a quarter of the spinach, and cook just until it wilts, about 2 minutes. Transfer to a colander; drain. Repeat with remaining oil, garlic, and spinach.
  • Transfer spinach to a bowl. Season with salt and pepper. Squeeze lemon over spinach, and top with pine nuts.

MILLET WITH SPINACH AND PINE NUTS



Millet With Spinach and Pine Nuts image

To toast pine nuts, shake them in a small skillet over medium-high heat until fragrant and starting to brown. (Beware: They burn quickly.)

Provided by Dancer

Categories     Spinach

Time 1h5m

Yield 4 large servings.

Number Of Ingredients 7

1 cup millet
1/3 cup coarsely chopped dried apricot
1 liter vegetable stock
1/2 lemon, juice of
salt & pepper
1/2 lb baby spinach leaves
1/4 cup pine nuts, toasted

Steps:

  • Put millet, apricots and stock in large pan.
  • Bring to boil over high heat, then reduce heat to medium-low and simmer, stirring frequently, until stock is absorbed and millet is tender, about 45 minutes.
  • Stir in lemon juice, salt and pepper.
  • Top with spinach, cover and reduce heat to low until spinach wilts, about 5 minutes.
  • Gently stir to blend millet and spinach.
  • Place in serving bowl.
  • Top with pine nuts.

SAUTEED SPINACH WITH PINE NUTS



Sauteed Spinach With Pine Nuts image

This is a great fresh and healthy dish. It's the only way I'll eat cooked spinach! The pine nuts add a nice crunch and rounds out the texture of cooked spinach. Quick and easy side dish to almost anything.

Provided by KandB

Categories     Spinach

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 8

1/3 cup pine nuts
2 tablespoons olive oil
2 -3 large garlic cloves, finely chopped
3 -4 cups fresh spinach, washed
1/2 fresh lemon, juice of, only
sea salt
pepper
1/4 cup parmesan cheese, grated

Steps:

  • toast pine nuts lightly in pan and set aside. Watch carefully these are easy to burn!
  • In large skillet warm olive oil then add garlic. Cook garlic just until it starts to pop then add spinach and lemon juice.
  • Keep tossing spinach and as it starts to wilt and add in pine nuts; add light sea salt and cracked pepper to taste.
  • You want to cook spinach until it's just completely wilted, but not until it's mush. Turn off heat, add grated cheese and toss lightly as it melts. Remove from pan to serving dish and top with a little more grated cheese and you're ready to go.

Nutrition Facts : Calories 171.6, Fat 16.3, SaturatedFat 2.6, Cholesterol 5.5, Sodium 114.1, Carbohydrate 3.6, Fiber 1, Sugar 0.7, Protein 4.7

SPINACH WITH PINE NUTS & GARLIC



Spinach with pine nuts & garlic image

A stylish side dish that's ready in a flash

Provided by Mary Cadogan

Categories     Dinner, Side dish, Supper

Time 5m

Number Of Ingredients 4

1kg fresh spinach , or 500g frozen leaf spinach
3 tbsp olive oil
3 tbsp pine nut
2 garlic cloves , finely chopped or crushed

Steps:

  • Wash the spinach thoroughly and cram into a large pan. Pour over a little boiling water, cover tightly and cook for 2-3 mins, until the leaves have wilted.
  • Tip into a colander and drain well. Use the side of a small plate to press the spinach down to extract the last of the water. If using frozen, defrost in the microwave and drain.
  • Meanwhile heat the oil, add the pine nuts and fry until golden. Add the garlic and fry briefly, then stir in the spinach and stir until heated through. Season and serve in a warm side dish.

Nutrition Facts : Calories 127 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.84 milligram of sodium

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