Sautéed Spinach With Pecans And Goat Cheese Recipes

SAUTEED SPINACH WITH PECANS AND GOAT CHEESE

Steps:

• Heat oil in a large skillet over medium heat until hot but not smoking. Add onion; cook, stirring occasionally, until onion has softened, about 5 minutes. Add spinach; cook, tossing, until spinach has started to wilt, about 2 minutes. Transfer to a serving platter.
• Add vinegar to skillet, and heat 5 seconds. Drizzle over spinach and onion. Sprinkle with pecans and goat cheese. Gently toss. Serve immediately.

SPINACH WITH PECANS

Steps:

• Heat the oil in a medium saucepan over medium heat, and saute the onion until tender. Stir in the spinach and water, and cook until wilted. Mix in the pecans, and continue to cook and stir until warm.

SAUTéED SPINACH WITH PECANS AND GOAT CHEESE

Steps:

• Heat oil in a large skillet over medium heat until hot but not smoking. Add onion; cook, stirring occasionally, until onion has softened, about 5 minutes. Add spinach; cook, tossing, until spinach has started to wilt, about 2 minutes. Transfer to a serving platter.
• Add vinegar to skillet, and heat 5 seconds. Drizzle over spinach and onion. Sprinkle with pecans and goat cheese. Gently toss. Serve immediately.
• FIT TO EAT RECIPE
• (Per serving)
• Calories: 195
• Fat: 14g
• Cholesterol: 4mg
• Carbohydrate: 16g
• Sodium: 216mg
• Protein: 5g
• Fiber: 6g

CREAMY SAUTEED SPINACH WITH GARLIC AND CHEESE

Steps:

• Heat olive oil in skillet over med-high heat.
• Add spinach leaves and garlic cloves.
• Saute until spinach leaves have wilted (be careful not to overcook).
• In last few minutes of cooking time, add cheddar cheese, and cook until it is melted.
• Stir well and serve.

SPINACH SALAD WITH BERRIES AND GOAT CHEESE

Steps:

• Divide spinach amongst 2 plates. Top each plate with half of the strawberries, blueberries, and raspberries. Sprinkle with goat cheese and sliced almonds, adjusting quantities if needed to your tastes and preferences.
• Drizzle salad with raspberry vinaigrette to serve.

SPINACH SAUTéED WITH GARLIC AND PEPPER

Steps:

• Combine oil and garlic in a large, heavy skillet or wok and cook over medium-high heat until the garlic sizzles and releases its aroma.
• Add the spinach and cook for 1 minute; gently turn to expose all the leaves to the heat.
• Add the fish sauce, pepper, and water, tossing well, then cook (turning often) until the spinach is wilted and tender (1-2 minutes).
• Transfer to a deep platter, sauce and all, and serve hot, warm, or at room temperature.

SAUTéED SPINACH WITH PECANS AND GOAT CHEESE

Steps:

• Heat oil in a large skillet over medium. Cook onion, stirring occasionally, until softened, about 5 minutes. Add spinach; cook, tossing, until spinach has started to wilt, about 2 minutes. Transfer to a serving platter.
• Add vinegar to skillet, and heat for 5 seconds. Drizzle over spinach and onion. Sprinkle with pecans and goat cheese, and gently toss to combine. Serve immediately
• nutrition information
• (Per Serving)
• Calories: 175
• Saturated Fat: 2.6g
• Unsaturated Fat: 10g
• Cholesterol: 4.3mg
• Carbohydrates: 13g
• Protein: 5g
• Sodium: 186mg
• Fiber: 5.6g