Spinach Greens Recipes

SPINACH GREENS

Spinach Greens image

"GREENS make the best salad to serve with this meal because the flavors are so compatible with the main course. We often use collards here in the South, but spinach or beet greens are good substitutes."

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 6-8 servings.

Number Of Ingredients 4

Ingredients

4 bacon strips
12 cups torn fresh spinach or beet greens (1 pound)
1 tablespoon sugar
3/4 teaspoon salt

Steps:

In a large skillet, cook the bacon until crisp; remove to a paper towel to drain. Add greens to drippings; cook, stirring constantly, just until wilted. Stir in the sugar and salt. Crumble bacon and stir into greens. Serve immediately.

Nutrition Facts :

GARLIC SAUTEED SPINACH

Garlic Sauteed Spinach image

Dinner couldn't be simpler with Ina Garten's Garlic Sauteed Spinach recipe from Barefoot Contessa on Food Network. It's an easy, go-to side dish for your table.

Provided by Ina Garten

Categories side-dish

Time 10m

Yield 6 servings

Number Of Ingredients 8

Ingredients

1 1/2 pounds baby spinach leaves
2 tablespoons good olive oil
2 tablespoons chopped garlic (6 cloves)
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 tablespoon unsalted butter
Lemon
Sea or kosher salt, optional

Steps:

Rinse the spinach well in cold water to make sure it's very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves.
In a very large pot or Dutch oven, heat the olive oil and saute the garlic over medium heat for about 1 minute, but not until it's browned. Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes. Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted. Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and a sprinkling of sea or kosher salt. Serve hot.

ONE-POT CREAMY PASTA AND GREENS

One-Pot Creamy Pasta and Greens image

In this recipe, frozen spinach, pasta and a whole lot of milk come together to create a satisfying pasta dish that will remind you of the best creamed spinach you've ever had. Stir the mixture often and vigorously to help the pasta release its starch and create a rich sauce. The lemon peel provides a bright citrus flavor, but you can leave it out. If you'd like a spicy version, add a dash of red-pepper flakes along with the shallot and garlic. You can also substitute different greens: Instead of frozen spinach, you can use 2 cups of chopped dark leafy greens, like chard or kale.

Provided by Ali Slagle

Categories dinner, weekday, pastas, main course

Time 40m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 tablespoons unsalted butter
3 garlic cloves, finely chopped
1 shallot, finely chopped
Kosher salt and black pepper
5 cups whole milk, plus more as needed
10 ounces frozen chopped spinach
2 wide lemon peel strips
10 ounces ditalini, orzo or pearl couscous
1/2 cup finely grated Parmesan, plus more for serving

Steps:

In a large pot or Dutch oven, melt the butter over medium heat. Add the garlic and shallot, season with salt and pepper, and cook, stirring, until softened, 2 to 4 minutes.
Add the 5 cups milk, spinach, lemon peel and 2 teaspoons salt. Cook, stirring occasionally and breaking up the frozen spinach with your spoon, until the spinach is softened and the milk is just simmering, 5 to 10 minutes.
Add the pasta and cook, stirring often and vigorously, until the pasta is al dente, 20 to 25 minutes, adjusting the heat as needed to maintain a gentle simmer. If it looks dry at any point, add more milk. The mixture will continue to thicken as it sits, so it's OK if the sauce looks a little soupy.
Once the pasta is cooked, turn off the heat, discard the lemon peels, and stir in the Parmesan until melted. Season to taste with salt and pepper, and serve with more Parmesan.

DELICIOUSLY CREAMED MUSTARD GREENS WITH SPINACH

Deliciously Creamed Mustard Greens With Spinach image

Can't get your family to eat mustard greens or spinach? Try this Pakistani version of it and you will be surprised at how quickly its gobbled away. Best served with rice.

Provided by dumbell579

Categories Spinach

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 19

Ingredients

1 (29 ounce) can mustard greens, drained
1 (15 ounce) can spinach, drained
1 medium onion, chopped
1 tomatoes, chopped
1 jalapeno, chopped (optional)
1 tablespoon garlic paste (or fresh chopped garlic)
1 tablespoon ginger paste (or fresh chopped ginger)
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon turmeric powder (optional)
1 teaspoon chili powder (or to taste)
2 tablespoons tomato paste
1 cup heavy cream (add to taste and consistency)
salt & pepper
1/2 teaspoon garam masala
2 tablespoons oil
1/4 cup water
3 tablespoons butter
1 piece fresh ginger, chopped

Steps:

heat up oil in pot and add onions. Fry till softened and translucent.
Add the jalapano, ginger & garlic paste, cumin powder, coriander powder, turmeric powder and chili powder.
Add the water and fry for 2-3 minutes. Stir well.
Add the tomato and cook till softened, about a minute.
Add the mustard greens, spinach, garam masala, tomato paste, salt and pepper.
Cook covered about 15 minutes on medium high heat till all the veggies release all their water.
Uncover and dry of any liquid on high heat for about 5-8 minutes. The dryer the better. When done, turn off stove.
In portions, blend the mixture till smooth. Add some of the heavy cream if needed to blend. Transfer back to pot.
Mix in the heavy cream (per preference).
Topping:. In a small fry pan, heat up the butter and add the chopped ginger. Fry the ginger till golden brown.
Pour on top of the mustard spinach. Be careful it will sizzle and might pop.
Serve hot with some fresh lime squeezed on top, delish!

Nutrition Facts : Calories 452.1, Fat 38.7, SaturatedFat 20.2, Cholesterol 104.4, Sodium 293.9, Carbohydrate 22.7, Fiber 10.6, Sugar 6.9, Protein 11.1

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