Spinach And Peanuts Recipes

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SPINACH AND PINE NUTS



Spinach and Pine Nuts image

In the mood for a bit of something green and leafy? Try this scrumptious spinach with pine nuts. Preparation time: 10 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.

Provided by Robyn Webb

Categories     Side Dish     Vegetables     Greens

Time 15m

Yield 6

Number Of Ingredients 5

3 pounds spinach, rinsed
2 teaspoons olive oil
2 tablespoons toasted pine nuts
1 teaspoon minced garlic
freshly ground black pepper

Steps:

  • Wash the spinach, but allow the water to cling to the leaves. Cook the spinach until it wilts in a skillet over medium-high heat, about 3 minutes.
  • Heat the oil in a skillet over medium-high heat. Add the spinach, pine nuts, and garlic and cook for 2 minutes. Season with pepper and serve.

Nutrition Facts : Calories 83.2 calories, Carbohydrate 8.8 g, Fat 3.9 g, Fiber 5.1 g, Protein 7.2 g, SaturatedFat 0.6 g, Sodium 179.6 mg, Sugar 1 g

SPINACH SALAD WITH PEACHES AND PECANS



Spinach Salad with Peaches and Pecans image

A perfect summer salad with ripe peaches, baby spinach, and roasted pecans

Provided by Robin Durawa

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 4

¾ cup pecans
2 ripe peaches
4 cups baby spinach, rinsed and dried
¼ cup poppyseed salad dressing

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Arrange pecans on a single layer on a baking sheet and roast in preheated oven for 7-10 minutes, until they just begin to darken. Remove from oven and set aside.
  • Peel peaches (if desired) and slice into bite-sized segments. Combine peaches, spinach and pecans in a large bowl. Toss with dressing until evenly coated, adding a little additional dressing, if necessary.

Nutrition Facts : Calories 253.1 calories, Carbohydrate 11.4 g, Cholesterol 5.3 mg, Fat 22.6 g, Fiber 2.8 g, Protein 2.9 g, SaturatedFat 2.2 g, Sodium 131.9 mg, Sugar 7.2 g

SPINACH AND PEANUTS



Spinach and Peanuts image

Make and share this Spinach and Peanuts recipe from Food.com.

Provided by Parsley

Categories     Spinach

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

2 tablespoons butter
16 ounces spinach leaves, well cleaned, could use thawed frozen
1/4 cup shredded coconut
1/4 cup peanuts, chopped finely
salt, to taste
pepper, to taste

Steps:

  • Melt butter in a large skillet over medium-high heat.
  • Add spinach and cook and stir until wilted.
  • Stir in the coconut and finely chopped peanuts; heat through.
  • Add salt and pepper to taste (if using salted peanuts, use salt sparingly).

THAI STIR-FRIED SPINACH WITH GARLIC AND PEANUTS



Thai Stir-Fried Spinach With Garlic and Peanuts image

A lovely Thai stir-fried spinach in a garlicky sauce topped with peanuts or cashews that's bursting with flavor. Simple to make and so scrumptious.

Provided by Darlene Schmidt

Categories     Side Dish     Dinner     Lunch

Time 16m

Yield 4

Number Of Ingredients 12

1 large bunch fresh spinach
4 cloves garlic (finely chopped)
Optional: 1 red chili (sliced, or 1/3 to 3/4 teaspoon dried crushed chili flakes)
1/4 cup chicken or vegetable stock
2 tablespoon oyster-flavored sauce (or vegetarian oyster sauce/stir-fry sauce)
1 tablespoon fish sauce (or 1 1/2 tablespoons soy sauce if vegetarian)
1 tablespoon sherry (cooking sherry works well too)
1 teaspoon brown sugar
1 teaspoon sesame oil
Optional: 1/2 red pepper (sliced thinly)
1/4 to 1/3 cup roughly chopped peanuts or cashews (for topping)
1 to 2 tablespoons vegetable oil

Steps:

  • Gather the ingredients.
  • In a cup, stir together stock,​ oyster sauce, fish sauce, sherry, and brown sugar. Set aside. Rinse spinach and drain.
  • Heat a wok or large frying pan over medium-high heat. Add 1 to 2 tablespoons vegetable oil and swirl around, then add garlic and chili (if using). Stir-fry 1 minute to release the fragrance.
  • Add the red pepper (if using) and stir-fry 1 minute. Add the spinach and stir-fry briefly, until the spinach leaves are lightly covered in the oil and garlic/chile (about 30 seconds). Add the stir-fry sauce and stir-fry until spinach has cooked down to a nice dark green (stems should still be on the crisp side), about 2 to 4 minutes.
  • Remove from heat and taste-test, adding more fish sauce instead of salt. (If too salty or sweet, add a squeeze of lime or lemon juice. More chile can be added for increased spiciness.)
  • To serve, scoop or slide spinach onto a serving plate or bowl. Top with the remaining liquid at the bottom of your wok/pan. Drizzle over the sesame oil and top with chopped nuts.
  • Serve and enjoy.

Nutrition Facts : Calories 182 kcal, Carbohydrate 9 g, Cholesterol 0 mg, Fiber 3 g, Protein 6 g, SaturatedFat 2 g, Sodium 761 mg, Sugar 2 g, Fat 14 g, ServingSize Serves 2 to 4 (as a side dish), UnsaturatedFat 0 g

SAUTEED SPINACH WITH PEANUTS



Sauteed Spinach with Peanuts image

Categories     Side     Sauté     Vegetarian     Quick & Easy     High Fiber     Peanut     Spinach     Vegan     Soy Sauce     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Tree Nut Free     No Sugar Added     Kosher

Yield Serves 2

Number Of Ingredients 5

1 tablespoon vegetable oil
1 pound fresh spinach, coarse stems discarded and leaves washed well and spun dry
1/4 cup unsalted dry-roasted peanuts, chopped
a pinch dried hot red pepper flakes
2 teaspoons tamari or other soy sauce, or to taste

Steps:

  • In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté spinach with peanuts, red pepper flakes, and soy sauce, stirring, until tender, about 1 minute. Sprinkle spinach with salt and pepper.

SPINACH IN PEANUT SAUCE



Spinach in Peanut Sauce image

This is my version of something I had in Tanzania. It is very easy to cook but amazingly tasty! If you like it and prefer a creamier sauce you can add 1/4 block of creamed coconut to the water. If you like your meat you can add pieces of chicken or pork when frying up the onions.

Provided by MamaHelen

Categories     Stew

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1 medium onion, diced
180 ml water
2 tablespoons crunchy peanut butter
2 medium tomatoes, diced
2 lbs spinach, roughly chopped
1 pinch salt
1/4 teaspoon chili powder (or more if you prefer a more spicy dish)
2 teaspoons honey

Steps:

  • brown off the onions in oil in a sauce pan on medium heat.
  • add the water and peanut butter on a low heat, stir until dissolved and simmer for a few minutes.
  • add salt, honey, chilli pepper and tomatoes, stir together.
  • add the spinach on top and put a lid on, leave for approx 5 minute.
  • stir everything together, cook a further 5 minute.
  • serve with rice.

Nutrition Facts : Calories 132.5, Fat 5, SaturatedFat 0.8, Sodium 263.2, Carbohydrate 18.1, Fiber 6.8, Sugar 7.3, Protein 9.2

SPINACH WITH OLIVES, RAISINS AND PINE NUTS



Spinach with Olives, Raisins and Pine Nuts image

Categories     Fruit     Leafy Green     Olive     Side     Hanukkah     Vegetarian     Quick & Easy     Raisin     Pine Nut     Spinach     Healthy     Vegan     Bon Appétit     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 8

Number Of Ingredients 7

3 10-ounce packages ready-to-use fresh spinach leaves or 4 large bunches, trimmed
1/4 cup olive oil
4 large garlic cloves, chopped
1/3 cup (generous) pitted quartered brine-cured olives (such as Kalamata)
1/3 cup (generous) raisins
1/4 cup pine nuts, toasted
1 1/2 tablespoons balsamic vinegar or red wine vinegar

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 SALAD WITH PEANUT DRESSING



Spinach Salad with Peanut Dressing image

I use my own spinach and strawberries in this eyecatching salad. The dressing gives it a big peanut taste that draws compliments.-Susan Taul, Birmingham, Alabama

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 8

1/2 cup vegetable oil
1/4 cup water
1/4 cup salted peanuts
3 tablespoons honey
1 tablespoon lemon juice
2 teaspoons cider or white wine vinegar
8 cups torn fresh spinach
2 cups halved fresh strawberries

Steps:

  • In a blender, combine the first six ingredients. Cover and process until smooth. Arrange spinach and strawberries on salad plates or bowls; drizzle with dressing.

Nutrition Facts :

SAUTEED SPINACH WITH PINE NUTS



Sauteed Spinach With Pine Nuts image

Provided by Pierre Franey

Categories     easy, quick, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 5

3/4 pound fresh spinach
2 tablespoons olive oil
1/4 teaspoon freshly grated nutmeg
4 tablespoons pine nuts
Salt and freshly ground pepper to taste

Steps:

  • Pick over the spinach leaves and remove the large stems. Wash and drain well. Remove all the moisture by placing between paper towels and patting dry.
  • In a large skillet over high heat, heat 1 tablespoon of the olive oil and half the spinach, half the nutmeg and half the pine nuts. Add salt and pepper to taste. Cook and toss very quickly until the spinach is just wilted. Drain. Repeat the procedure with the remaining ingredients and serve hot.

Nutrition Facts : @context http, Calories 137, UnsaturatedFat 10 grams, Carbohydrate 4 grams, Fat 13 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 234 milligrams, Sugar 1 gram

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