GARLIC SAUTEED SPINACH
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
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.
ITALIAN SAUTEED SPINACH AND SPINACH WITH BRUSSELS SPROUTS
This is an Italian garlicky flavored sauteed spinach. The spinach is made with fresh baby spinach and is perfect for spinach lovers in Italian bread as a sandwich or side dish.
Provided by Claudia Lamascolo
Categories vegetables, spinach recipes, sauteed vegetables
Time 13m
Yield 4
Number Of Ingredients 8
Steps:
- For the Fried Italian Sauteed Spinach:
- In a large frying pan, add the oil and place the wet-washed spinach in the frying pan before it gets hot to avoid splattering.
- Saute the spinach adding salt, pepper, and red pepper flakes to taste until it's wilted.
- This takes around 5 to 8 minutes.
- If it's not as tender as you prefer your spinach softer, just add more broth or water and continue to saute the spinach until the desired doneness.
- Bonus Recipe
- Brussels Sprouts and Sauteed Spinach Recipe
- 1/4 pound chopped prosciutto or ham
- 1 1/2 teaspoon olive oil
- 2 tablespoons butter
- 2 lbs fresh Brussels sprouts thinly sliced
- 2 cup fresh spinach
- 2 cloves fresh minced garlic
- 1/2 teaspoon sea salt
- pinch of cayenne pepper
- coarsely ground black pepper to taste
- 1/2 cup chicken broth
- 1/2 cup sliced almonds or pumpkin seeds for allergies
- 1 tablespoon good grade balsamic vinegar
- Optional Topping: Italian flavored bread crumbs mixed with Pecorino Romano Cheese.
- In a large nonstick saucepan, cook and stir prosciutto in olive oil for 3 minutes until crisp.
- Remove from heat drain on a paper towel.
- Add butter to drippings in the pan, add brussels sprouts, spinach, and garlic, salt, pepper cook and stir until they are tender.
- Stir in the broth, boil.
- Cook around 25 minutes or until the sprouts are tender, stir in walnuts, balsamic vinegar, and top with prosciutto.
- Topping is optional: sprinkle with Pecorino Romano Cheese mixed with Italian flavored Bread Crumbs.
QUICK AND EASY SAUTEED SPINACH
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
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
ITALIAN SPINACH STUFFING
This is an Italian-American turkey stuffing that was invented in New Jersey by Pietronilla Conte, who emigrated from the Italian region of Molise in the early 20th century. Ms. Conte's granddaughter Lisa shared the recipe (which her mother, Carmela, also prepares) with us. "She must have used a stuffing that she knew in Italy," Lisa Conte said of her grandmother. "And she just looked at the turkey as a larger thing to stuff." The gizzards give the stuffing its depth of flavor (like giblet gravy), but you could leave them out, or substitute an equal amount of livers, or 6 ounces of pancetta or bacon.
Provided by Julia Moskin
Categories stuffing and dressing, side dish
Time 1h45m
Yield 12 to 14 servings
Number Of Ingredients 11
Steps:
- Heat 3 tablespoons olive oil in a large pot over medium-high heat. Add onions and sauté, stirring, until translucent, about 5 minutes. Reduce heat to medium and add garlic, spinach and mushrooms and cook, stirring often, until well mixed and heated through, about 5 minutes. Season mixture to taste with salt and pepper; set aside.
- Finely mince chicken gizzards. (You can do this by hand or in a food processor, but be careful not to overprocess.) Season gizzards all over with salt. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add gizzards and sauté, stirring often, until cooked through, 5 to 7 minutes. Drain off any drippings, then stir gizzards into spinach mixture. Let cool to room temperature.
- Heat oven to 350 degrees. When spinach mixture is cool, add eggs, cheese, bread crumbs and parsley and stir until well combined. Transfer stuffing to a 3-quart casserole dish and bake, covered, 1 hour.
Nutrition Facts : @context http, Calories 248, UnsaturatedFat 7 grams, Carbohydrate 13 grams, Fat 12 grams, Fiber 3 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 532 milligrams, Sugar 3 grams, TransFat 0 grams
MUSHROOMS AND SPINACH ITALIAN STYLE
This recipe is a typical recipe of Southern Italy, specifically Apulia. Spinach and mushrooms are sauteed with onion, garlic, balsamic vinegar, and white wine.
Provided by Salvatore
Categories Side Dish Vegetables Greens
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Saute onion and garlic in the oil until they start to become tender. Add the mushrooms, and fry until they begin to shrink, about 3 to 4 minutes. Toss in the spinach, and fry, stirring constantly for a few minutes, or until spinach is wilted.
- Add the vinegar, stirring constantly until it is absorbed, then stir in the white wine. Reduce heat to low, and simmer until the wine has almost completely absorbed. Season with salt and pepper to taste, and sprinkle with fresh parsley. Serve hot.
Nutrition Facts : Calories 199.2 calories, Carbohydrate 10.3 g, Fat 14.2 g, Fiber 3.1 g, Protein 5.6 g, SaturatedFat 2 g, Sodium 68.8 mg, Sugar 4.1 g
BEST EVER ITALIAN SPINACH
This is the best ever Italian Spinach. I believe it is very close to the recipe used by the Memphis resteraunt called Grisanti's. This recipe would also be VERY easy to double or triple. I hate eggs, and I love this recipe. My husband is not a huge 'green veggie' fan, and he loves this recipe. It is great, fast, easy, involves common ingredients, and will be a staple in your kitchen. I am going to try cooking in batches and putting in ziplocks to freeze (OAMC).
Provided by Katwomyn
Categories Spinach
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Thaw spinach and squeeze out excess water.
- Now, squeeze some more and set aside.
- In a saute skillet, over medium heat, add olive oil and garlic.
- Cook until garlic is golden brown (don't burn it!).
- Add spinach and seasonings, saute for 3-4 minutes.
- Break in eggs and continue to saute and stir until eggs are cooked and thoroughly mixed into the spinach.
- Drain any excess oil and transfer to serving platter.
- Sprinkle grated Paremesan cheese over the top, amount to your liking.
ITALIAN SPINACH SAUTE
You may adjust the garlic to suit taste, I like to also add in some cayenne pepper for a little heat.
Provided by Kittencalrecipezazz
Categories Spinach
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil oil in a large skillet over medium-high heat.
- Add in spinach and chopped garlic; saute stirring for about 10-12 minutes or until all the liquid from the spinach evaporates.
- Add in the breadcrumbs and Parmesan cheese; mix to combine and heat through.
- Season with salt and fresh ground pepper to taste.
Nutrition Facts : Calories 201, Fat 11, SaturatedFat 3, Cholesterol 7.5, Sodium 496.8, Carbohydrate 17.6, Fiber 5.2, Sugar 2.2, Protein 11.1
EASY ITALIAN SPINACH SALAD
A simple homemade dressing makes this salad a flavorful option for any meal, but it's ideal with lasagna, spaghetti, manicotti and more. -Cathy Desper, Staunton, Virginia
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 10 servings (2/3 cup vinaigrette).
Number Of Ingredients 9
Steps:
- In a small bowl, whisk the oil, vinegar, garlic and Italian seasoning; set aside., Divide spinach among 10 salad plates; top with tomatoes and onions. Drizzle with vinaigrette; sprinkle with cheese and croutons.
Nutrition Facts : Calories 104 calories, Fat 9g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 75mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
SICILIAN SPINACH SAUTé
Categories Cheese Garlic Side Sauté Quick & Easy High Fiber Currant Spinach Capers Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Combine spinach and 1/4 cup water in heavy large pot over high heat. Toss until spinach wilts but is still bright green, about 3 minutes. Transfer spinach to colander; press to release excess liquid.
- Heat oil in same pot over medium heat. Add garlic; stir until fragrant, about 30 seconds. Add currants and capers and stir 1 minute. Mix in spinach, then cheese and toss until heated through, about 1 minute. Season spinach to taste with salt and pepper and serve.
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SAUTéED SPINACH WITH GARLIC - ITALIAN FOOD FOREVER
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Reviews 3Category Vegetables-GreensServings 4Total Time 15 mins
- Rinse the spinach well in water and then dry completely. (Spinning it dry in a salad spinner works best for me!)
- In a very large pot, heat the olive oil and sauté the garlic over medium heat for about 1 minute until fragrant but not browned.
- Add all the spinach, the salt, red pepper flakes (if using) and pepper to the pot, toss it with the garlic and oil, and cook it for 2 minutes, stirring often.
- Turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted and most of the liquid has evaporated.
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