Sauteed Arugula And Spinach With Paneer And Roasted Cashews Recipes

WILTED ARUGULA-SPINACH SALAD WITH APPLE DRESSING

Wilted Arugula-Spinach Salad with Apple Dressing image

Provided by Food Network

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

1 pound arugula
1 pound baby spinach
1/4 cup almonds
1 cup apple juice
1/2 cup apple cider
2 apples, peeled and chopped
2 tablespoons agave
2 tablespoons brown sugar
Salt and freshly ground black pepper
1/4 cup dried sweetened cranberries
1/4 cup pine nuts
1/4 cup pumpkin seeds
1/2 cup red cherry tomatoes
1/2 cup yellow cherry tomatoes

Steps:

Preheat the oven to 200 degrees F.
Toss the arugula and spinach together on a large baking sheet. Bake in the oven until wilted, about 5 minutes, gently stirring halfway through baking. Remove from the oven.
Raise the heat to 350 degrees F and roast the almonds until toasted, about 5 minutes. Remove from the oven and coarsely chop.
Place the apple juice, apple cider and apples in a blender and puree until smooth. Add the agave and brown sugar and blend until combined. Taste and season with salt and pepper.
Transfer the greens to a large serving bowl and add the almonds, cranberries, pine nuts, pumpkin seeds and tomatoes. Toss with just enough dressing to coat the salad. Add more if needed.

SAUTEED ARUGULA WITH PANCETTA AND GARLIC

Sauteed Arugula with Pancetta and Garlic image

Provided by Food Network

Categories appetizer

Yield 4 servings

Number Of Ingredients 5

Ingredients

1 garlic clove, crushed
2 ounces pancetta, diced
1 tablespoon extra virgin olive oil, if needed
4 cups loosely packed large-leafed arugula (about 2 bunches), rinsed, drained but not dried
Kosher or sea salt and freshly cracked black pepper

Steps:

Saute the garlic and pancetta in a large skillet over medium-high heat until they begin to crisp and turn golden. If the pancetta is lean and renders little fat, add the olive oil. Add the arugula and cook, turning occasionally, until the leaves wilt, 3 to 5 minutes. Season to taste with salt and pepper and serve.

SAUTEED ARUGULA

Sauteed Arugula image

This spicy green is one of my favorites to toss on a salad, and I was craving something warm, so I decided to try sauteeing it in a healthy way--no oil! In just a couple minutes, I had a great warm topping to cover my lettuce and serve with other toppings. **Note: I am updating the recipe, as I think it deserves higher than the two stars it has gotten :( I have problems with onions (or my stomach thinks it does!), so I don't use them, but for those of you out there who want onions in the arugula, go for it! Here's a revised version of how to make the arugula, a bit more calorie-rich, but I'm sure many will find the taste improved. (Just for the record, I still like the greens without the onion and oil added, but I'm used to a blander diet.) Additional note: the original recipe, without the oil, onions and garlic, was 11 calories; I wouldn't worry about the onions and garlic, but you could definitely leave out the oil if you didn't want to add those extra calories.

Provided by FoodExplorer

Categories Greens

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

5 ounces fresh arugula, washed and trimmed
1/4 cup reduced-sodium chicken broth
pepper
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
1 1/2 teaspoons sesame oil
1/4 cup onion, chopped or sliced
1 teaspoon fresh minced garlic

Steps:

In frying pan, heat chicken broth and spices to boiling.
After bringing to a boil, add the arugula, tossing gently to cover all with the broth.
Let sit for a minute or two, stirring occasionally, until all leaves are wilted. (Additional broth may be needed to keep moist.).
I found this to be a great salad topping, or fantastic on top of lumpy mashed potatoes.
**For those who want a more flavor-rich side, try the following:.
Add 1 1/2 teaspoons sesame oil to the pan first; heat oil and cook 1/4 cup chopped (or sliced) onion and 1 teaspoons minced garlic until onions are tender. Then proceed with the broth, arugula and spices.
I hope this is satisfying! :).

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