SPINACH POTATOES
This is a rich and cheesy potato dish filled with spinach and Italian bacon.
Provided by ERINSANDERS
Categories Side Dish Potato Side Dish Recipes
Time 2h15m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
- Melt the butter in a skillet over medium heat, and saute the onion and pancetta until onion is tender and pancetta is cooked through.
- Alternately layer the potato slices, salt and pepper, pancetta and onion mixture, spinach, and cheese in the prepared baking dish. Pour the heavy cream over all.
- Cover, and bake 1 hour in the preheated oven. Uncover, and continue baking 30 minutes, until bubbly and lightly browned.
Nutrition Facts : Calories 521.5 calories, Carbohydrate 31.7 g, Cholesterol 112.2 mg, Fat 37.6 g, Fiber 4.3 g, Protein 16.6 g, SaturatedFat 22.6 g, Sodium 712.8 mg, Sugar 1.9 g
PEAS WITH SPINACH AND SHALLOTS
Steps:
- Cook shallots and garlic in oil and butter in a 12-inch nonstick skillet over moderate heat, stirring, until soft, about 6 minutes.
- Stir in peas and water and cook, covered, stirring occasionally, until peas are tender, about 5 minutes.
- Stir in spinach, salt, and pepper and cook, tossing, until spinach is just wilted, about 1 minute.
ITALIAN POTATOES AND SPINACH
Caution! This is quite addictive. I made this wonderful peasant style recipe tonight with some changes from the original. This is my adapted version.
Provided by Lorac
Categories Spinach
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Cook potatoes in boiling salted water until tender and drain in a colander reserving 1/4 cup of liquid.
- Let potatoes steam 3 minutes, shaking once, then remove to a serving dish.
- While potatoes are cooking, place oil, garlic and red pepper flakes in a small skillet and cook slowly over low heat until garlic is lightly browned.
- When potatoes are ready, cook spinach according to package directions.
- Add spinach, garlic-pepper oil (and some reserved liquid if needed) to potatoes, toss, season with salt and pepper and serve at once.
PERSIAN SPINACH, POTATOES AND PEAS
Provided by Marian Burros
Categories dinner, side dish
Time 20m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Scrub potatoes, and put in a pot with water to cover. Cover pot, and cook until fork-tender, about 20 minutes, depending on size.
- Chop whole onion. Saute onion in a nonstick pan in very hot oil over medium-high heat, until it begins to soften and brown.
- Mince garlic, and add to onion as it cooks.
- Wash spinach; remove tough stems, and cook spinach in covered pot in the water clinging to it, until it wilts, 4 or 5 minutes, stirring once or twice.
- Stir peas into onion mixture and cook 2 or 3 minutes.
- When spinach is cooked, drain it, thoroughly pressing the water out. Cut up and add to cooked onion, along with nutmeg and yogurt.
- When potatoes are cooked, drain and cut into bite-size pieces and stir into spinach mixture. Season with salt and pepper, and serve.
Nutrition Facts : @context http, Calories 454, UnsaturatedFat 4 grams, Carbohydrate 84 grams, Fat 6 grams, Fiber 15 grams, Protein 22 grams, SaturatedFat 1 gram, Sodium 446 milligrams, Sugar 23 grams
PERSIAN INSPIRED SALAD WITH SWEET POTATO AND SPINACH
From the blog "Sprouts in the Hood" and influenced by Najmieh Batmanglij's recipes, this salad is unusual, delicious and works as a main dish for 2 or as a salad course for 4. I roasted my sweet potato and used spring onions in place of the garlic stems. I also skipped the red pepper flakes and saffron, though I'm sure each would be a fine addition.
Provided by Chef Kate
Categories Yam/Sweet Potato
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 19
Steps:
- Microwave sweet potato until soft. Run cold water over potato, while peeling skin off. Set aside.
- In a skillet, brown the onions and garlic in butter or ghee. Then add sweet potato, garbanzo beans, rose water, hot pepper flakes, turmeric, saffron and salt.
- Let mixture cool then add dill, spearmint, parsley, garlic stems and spinach.
- Dress with some lemon juice and olive oil.
- Garnish with a dollop of yogurt and pine nuts.
Nutrition Facts : Calories 531.3, Fat 14.9, SaturatedFat 4.9, Cholesterol 15.3, Sodium 499.9, Carbohydrate 89.1, Fiber 12.3, Sugar 6.7, Protein 16.9
SPINACH WITH CHICKPEAS AND FRESH DILL
This is a Sephardic Passover recipe that is great as a side dish. It is flavorful and very refreshing.
Provided by Sara
Categories Side Dish Vegetables Greens
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- In a large skillet, heat olive oil over medium heat. Add onion, and saute until soft. Add chickpeas, and toss to coat in oil.
- Clean spinach well and cut away thick stems; add undrained spinach and dill to skillet, and cook until spinach is tender.
- Stir in lemon juice, and season with salt and pepper to taste. Serve warm.
Nutrition Facts : Calories 141.9 calories, Carbohydrate 20.3 g, Fat 6 g, Fiber 7.3 g, Protein 6.6 g, SaturatedFat 0.8 g, Sodium 163.1 mg, Sugar 3 g
SPINACH AND PEAS
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 6
Steps:
- Prepare an ice water bath; set aside. Line a baking sheet with a cooling rack; set aside.
- Bring a large pot of water to a boil. Add a generous amount of salt and the peas. Cook until bright green, 3 to 4 minutes. Using a slotted spoon, transfer to ice water bath to stop the peas from cooking. Drain, shaking off excess liquid; set aside. Add the spinach to the boiling water and cook, just until wilted, about 1 minute. Drain, squeezing out excess moisture, and transfer to wire rack to dry.
- Heat the oil in a large skillet over high heat. Add the shallots and cook, stirring frequently, until translucent, but not brown, about 2 minutes. Stir in peas, and cook 1 minute. Add the spinach, tossing to combine, and heat through, 1 to 2 minutes more. Season with salt and pepper. Serve immediately.
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