Sauteed Turnips With Spinach And Raisins Recipes

GLAZED TURNIPS WITH GOLDEN RAISINS

Steps:

• Saute 11/2 pounds chopped peeled turnips in olive oil over medium-high heat until tender, 8 minutes; season with salt. Add 1/2 diced red onion, 1/2 teaspoon chopped rosemary and a pinch ofred pepper flakes; cook 2 minutes. Add 3 tablespoons each white wine vinegar, honeygolden raisins. Cook, stirring, until the turnips are glazed, 1 to 2 minutes. Toss with chopped parsley; season with salt.

SAUTEED SPINACH WITH RAISINS AND PINE NUTS

Steps:

• Place golden raisins in a small bowl, and cover with 3/4 cup warm water; set aside. Remove any tough stems from spinach, and wash thoroughly. Set aside.
• Place a wide, 6-quart saucepot over medium-high heat, and add olive oil. Add garlic, and saute for 1 minute. Add pine nuts. Cook, stirring constantly, until golden brown, about 1 minute. Drain the reserved raisins, and add them to pan. Add spinach, and season with salt and pepper to taste. Cook, stirring constantly, just until spinach has wilted, 3 to 4 minutes. Serve immediately.

SAUTEED SPINACH WITH GOLDEN RAISINS

Steps:

• In a large (12-inch) skillet, warm olive oil. Cook spinach in three additions, letting the first batch wilt before adding the next and tossing often, until completely wilted, 3 to 4 minutes total.
• Stir in raisins. Season with salt and pepper.

SAUTEED TURNIPS WITH SPINACH AND RAISINS

Steps:

• In a skillet (with a lid), heat the olive oil and garlic over medium heat.
• While that heats, peel the turnips and chop them into thin strips, like tiny French fries.
• When oil is heated, add the turnips and raisins and saute for about 3 minutes.
• Pour in the lime juice and cover; let it cook for 5-10 more minutes, allowing turnips to soften.
• Meanwhile, wash and chop or tear up the spinach.
• After 5-10 minutes are up and turnips are tender, stir in the spinach and cook it until it just begins to wilt.
• Remove from heat and sprinkle with nutmeg.

SAUTEED SPINACH WITH GOLD RAISINS AND TOASTED PINE NUTS

Steps:

• In a medium saucepan over medium heat, add the oil and heat. Add the shallots and garlic and saute until softened. Add the raisins and cook until warm, about 1 minute. Add the pine nuts, increase the heat, and add the sherry vinegar. Stir with a wooden spoon to scrape up the browned bits that cling to the bottom of the pan. Add the butter and melt, then add the spinach and stir or toss with tongs until wilted. Season with salt and pepper, to taste, and serve.

SPINACH WITH PINE NUTS AND RAISINS

Steps:

• Rinse the spinach well and remove the stems. Place in a large sauté pan with only the rinsing water clinging to the leaves. Cook over medium heat, turning as needed until wilted, just a few minutes. Drain well and set aside. Add the olive oil to the now-empty pan and place over medium heat. Add the onions and sauté until tender, about 8 minutes. Add the spinach, raisins, and pine nuts and sauté briefly to warm through. Season with salt and pepper and serve warm or at room temperature.

SPINACH AND RAISINS

Steps:

• Wash and trim tough stems from loose spinach or wash packaged spinach.
• Mince garlic, grate ginger and add both to hot oil in a pot. Add spinach and raisins; cover, and reduce heat, cooking about 2 minutes, until spinach is tender.

SPINACH WITH RAISINS & PINE NUTS

Steps:

• Heat the oil in a large pan, add the pine nuts and fry until golden. Add the raisins and fry briefly, then add the spinach leaves and turn in the pan over a fairly high heat until the leaves are just wilted. Sprinkle in the balsamic and seasoning, warm through and serve straight away.

CREAMY SPINACH, PINE NUTS AND RAISINS WITH PASTA

Steps:

• Bring 2 quarts of water to boil in covered pot for orzo.
• Mince shallots in food processor.
• Wash and trim tough stems from spinach, and set spinach aside.
• Mix together yogurt and sour cream.
• When the water boils, cook orzo for 9 to 11 minutes.
• Heat oil in a nonstick pot large enough to hold all the ingredients but the orzo. Saute the shallots in the oil until they begin to turn golden. Stir in the pine nuts and currants, and cook over low heat until pine nuts begin to brown; set aside.
• A few minutes before the orzo is cooked, add spinach to shallot mixture; cover, and cook until spinach wilts.
• Remove from heat, and stir in the yogurt mixture; season with salt and pepper.
• Drain the orzo, and stir in the spinach mixture.