Spinach And Black Olives Recipes

SPINACH TORELLI WITH CHERRY TOMATOES AND BLACK OLIVES

Steps:

• In a 12-inch skillet, heat 1 quart of olive oil until it reaches 375 degrees F.
• Season the eggplant cubes with salt and pepper, and then dredge them in flour. When the oil is at the right temperature, add the eggplant and fry until golden brown. Remove with a slotted spoon and set aside to drain on paper towels.
• Cook the pasta in a large pot of boiling, salted water until al dente.
• Heat 1/4 cup olive oil in a medium saucepan over medium heat. Add the garlic and suate for 1 minute. Then add the anchovy fillets, cherry tomatoes, black olives, capers, and basil, and saute for 2 minutes.
• Once the pasta is cooked, immediately drain it, and add it to the saucepan. Toss pasta with tomato mixture, and let flavors combine for 2 minutes.
• To plate, divide the pasta among 2 plates, and spoon the extra sauce on top. Leave room on the side of each plate for the star-shaped tomatoes, and then spoon the eggplant on top of the tomato stars.

SPINACH AND BLACK OLIVES

Steps:

• Wash and trim tough stems from spinach.
• Mince garlic; pit olives.
• Heat small nonstick pot and spray lightly with pan spray; saute garlic for 30 seconds.
• Add spinach, olives and pepper flakes; cover and steam spinach for a few minutes, until wilted.
• Season with salt, and serve.

SPINACH WITH BLACK GARLIC

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook, stirring frequently, until fragrant, about 1 minute. Add the spinach a large handful at a time, stirring constantly between each handful, until slightly wilted and more spinach can fit in the skillet. Cook until the spinach is completely wilted but still a vibrant green, about 5 minutes. Stir in the sambal oelek, 1 teaspoon salt and a few grinds of black pepper. Transfer to a serving platter or bowl.

SPINACH WITH OLIVES, RAISINS AND PINE NUTS

Steps:

• Place colander over large bowl. Line colander with kitchen towel. Toss 1/3 of spinach in heavy Dutch oven over high heat until wilted but still bright green, about 3 minutes. Transfer spinach to prepared colander. Repeat with remaining spinach in 2 batches. Let spinach cool briefly. Gather towel around spinach and squeeze well, pressing out as much liquid as possible. (Can be prepared 8 hours ahead. Cover and refrigerate.)
• Heat olive oil in heavy large skillet over medium heat. Add chopped garlic, olives and raisins and sauté until garlic begins to color, about 3 minutes. Add spinach and toasted pine nuts and toss until heated through. Add vinegar and toss. Season spinach generously with salt and pepper and serve.

SPINACH PESTO PASTA WITH OLIVES

Steps:

• Boil the pasta according to pack instructions. Meanwhile, boil a kettle of water, then slowly pour over the spinach in a colander until it wilts. Shake off the excess water, then put the spinach into a food processor.
• Add the garlic, oil, half of the cheese and most of the pine nuts to the processor with the spinach, then pulse to a pesto-like sauce. Season with the nutmeg and salt and pepper. Stir through the hot, drained pasta and serve topped with the olives and the remaining crumbled cheese and pine nuts.

GREEK-STYLE RICE WITH SPINACH, FETA, AND BLACK OLIVES

Steps:

• Wash the spinach and tender stems until the water runs clean; drain. If leaves are large and crinkly, sprinkle lightly with salt and mix well. Let stand in a colander 15 minutes; rinse and squeeze out excess moisture. Shred the spinach to make about 3 cups.
• Heat 3 tablespoons of the olive oil in a 10-inch straight-sided skillet. Add the scallions, onions, a pinch of salt, and 1/4 cup water and cook, covered, over medium-low heat for 10 minutes. When the water evaporates, slowly let the onions turn golden, stirring occasionally. Add 1 cup water, the reduced tomato purée, and rice. Cover and cook for 10 minutes.
• Spread the spinach and dill over the rice, cover, and cook 10 minutes longer. Remove from heat, mix, then place a double thickness of paper toweling over the rice, cover again, and let stand until cool. Adjust the seasoning with black pepper and salt and drizzle with the remaining tablespoon olive oil. Serve at room temperature garnished with black olives and feta cheese or yogurt.

CHICKPEA AND SPINACH WITH FRESH FIGS AND BLACK OLIVES TAJINE.

Steps:

• Heat your 6 tbls of olive oil in a pan and fry your onions till see through (not golden). Add your garlic now cook till golden.
• Add your olives and gently cook till they soften slightly (don't let your onion and garlic burn).
• lower the heat and add your WHOLE SPICE let them heat through for a min or two (you should smell a nutty scent).Remove from heat.
• Add the POWDER SPICE to the warm pan and stir put back on a low heat and keep moving the mix around for no more than a min (don't let it burn) it may smell muddy--that's the cinnamon and chile (they don't like each other but taste great together) but that means it's ready.
• Mix in your TINNED drained spinach,.
• Add your veg stock to the mixture and stir in, bring too simmer point and remove from heat.
• Put your chickpeas (rinsed and drained) into your Tajine or casserole and stir in the mixture. Make sure you cover with a lid and place in a cold oven.
• Cook for one and a half hours on 200°C.
• While that's simmering away place together the figs, coriander, chilie, and 2 tbps of olive oil.and mix gently together, set aside to let the flavours meld.
• After an hour and a half remove from the oven and pour the fig mix over the spinach and chickpeas, recover and cook for a further 30 minutes--don't stir.
• Remove from the oven and now gently turn it all together and salt to taste.
• Sprinkle the orange zest over and take to the table.

GREEK RICE WITH SPINACH, FETA AND BLACK OLIVES

Steps:

• Wash the spinach and tender stems until the water runs clean; drain.
• If leaves are large and crinkly, sprinkle lightly with salt and mix well.
• Let stand in a colander 15 minutes; rinse and squeeze out excess moisture.
• Shred the spinach to make about 3 cups.
• Heat 3 tablespoons of the olive oil in a 10-inch straight-sided skillet.
• Add the scallions, onions, a pinch of salt, and 1/4 cup water and cook, covered, over medium-low heat for 10 minutes.
• When the water evaporates, slowly let the onions turn golden, stirring occasionally.
• Add 1 cup water, the reduced tomato purée, and rice.
• Cover and cook for 10 minutes.
• Spread the spinach and dill over the rice, cover, and cook 10 minutes longer.
• Remove from heat, mix, then place a double thickness of paper toweling over the rice, cover again, and let stand until cool.
• Adjust the seasoning with black pepper and salt and drizzle with the remaining tablespoon olive oil.
• Note: This is delicious served at room temperature garnished with black olives and feta cheese or yogurt.

GREEK PIZZA WITH SPINACH, FETA AND OLIVES

Steps:

• Adjust oven rack to lowest position, and heat oven to 450 degrees. Mix mayonnaise, garlic and 1/2 cup feta in a small bowl. Place pizza crust on a cookie sheet; spread mayonnaise mixture over pizza, then top with tomatoes, olives and oregano. Bake until heated through and crisp, about 10 minutes.
• Toss spinach and onion with the 1 Tb. sun-dried tomato oil. Top hot pizza with spinach mixture and remaining 1/2 cup feta cheese. Return to oven and bake until cheese melts, about 2 minutes longer. Cut into 6 slices and serve.