SPINACH AND ROASTED RED PEPPER GRATIN
Categories Cheese Pepper Vegetable Side Sauté Vegetarian Quick & Easy Casserole/Gratin Parmesan Ricotta Spinach Bell Pepper Spring Swiss Cheese Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- Heat large deep nonstick skillet over medium-high heat. Working in batches (about 10 cups at a time), sauté fresh spinach in dry skillet until bright green and wilted, about 2 minutes per batch. Transfer spinach to strainer. Squeeze spinach dry; roll in kitchen towel to remove excess water.
- Char peppers directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and slice peppers into 1/4-inch-wide strips.
- Melt butter with oil in heavy large skillet over medium heat. Add leeks, shallot, and garlic; cook until soft, about 5 minutes. Remove from heat. Whisk cream and eggs in large bowl to blend. Whisk in all cheeses, salt, and pepper. Stir in spinach, leek mixture, and 2/3 of roasted red peppers (reserve 1/3 of peppers for topping). (Can be prepared 1 day ahead. Cover and refrigerate.)
- Preheat oven to 350°F. Generously butter 13x9x2-inch baking dish. Transfer spinach mixture to prepared dish. Bake gratin until knife inserted into center comes out clean, about 50 minutes. Arrange remaining red pepper strips decoratively atop gratin and serve.
SAUTEED SPINACH WITH ROASTED RED PEPPER
Roasted red peppers give spinach some much-needed sweetness.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 30m
Number Of Ingredients 7
Steps:
- Place bell pepper directly over the flame of a gas-stove burner or under the broiler. Roast pepper, turning with tongs, until blackened all over. Transfer pepper to a medium bowl, and cover immediately with plastic wrap. Let steam 15 minutes. Discard skin, stem, seeds, and ribs; slice pepper lengthwise into 1/8-inch-thick strips, and set aside.
- Heat oil in a large skillet over medium heat. Add shallots; cook, stirring, until golden, 1 to 2 minutes. Add roasted pepper; cook, stirring, until heated through, about 30 seconds. Raise heat to medium-high. Add half the spinach, and cook, stirring, until wilted, about 2 minutes. Add remaining spinach, and cook until wilted, about 2 minutes more. Stir in salt, pepper, and lemon juice, and serve.
SPINACH AND RED PEPPER FRITTATA
Spinach and red peppers bring vitamin A and vitamin C to this beautiful frittata. Spinach is also an excellent source of a long list of other nutrients, including vitamin K, manganese, folate and magnesium. And it's packed with protective phytonutrients, including the newly discovered glycoglycerolipids, which some researchers believe may help protect the digestive tract from inflammation.
Provided by Martha Rose Shulman
Categories breakfast, brunch, dinner, easy, weekday, main course
Time 1h
Yield Six servings
Number Of Ingredients 9
Steps:
- Steam the spinach above an inch boiling water until just wilted, about two minutes; or wilt in a large frying pan with the water left on the leaves after washing. Remove from the heat, rinse with cold water and squeeze out excess water. Chop fine, and set aside.
- Heat 1 tablespoon of the olive oil over medium heat in a heavy 10-inch nonstick skillet. Add the bell peppers. Cook, stirring often, until tender, five to eight minutes. Add the garlic and salt to taste, stir for about half a minute, and stir in the chopped spinach and the marjoram. Stir together for a few seconds, then remove from the heat and set aside.
- Beat the eggs in a large bowl. Stir in the salt (about 1/2 teaspoon), pepper, milk, spinach and red peppers. Clean and dry the pan, and return to the burner, set on medium-high. Heat the remaining tablespoon of olive oil in the skillet. Drop a bit of egg into the pan; if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Tilt the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with a spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.
- Turn the heat to low, cover and cook 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid, tilt the pan, and loosen the bottom of the frittata with a wooden spatula so that it doesn't burn. The bottom should turn a golden color. The eggs should be just about set; cook a few minutes longer if they're not.
- Meanwhile, heat the broiler. Uncover the pan and place under the broiler, not too close to the heat, for one to three minutes, watching very carefully to make sure the top doesn't burn (at most, it should brown very slightly and puff under the broiler). Remove from the heat, shake the pan to make sure the frittata isn't sticking, and allow it to cool for at least five minutes and for as long as 15 minutes. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter. Cut into wedges or into smaller bite-size diamonds. Serve hot, warm, at room temperature or cold.
Nutrition Facts : @context http, Calories 148, UnsaturatedFat 7 grams, Carbohydrate 5 grams, Fat 10 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 319 milligrams, Sugar 2 grams, TransFat 0 grams
SPINACH, LEEK AND ROASTED RED PEPPER GRATIN
Categories Vegetable Side Bake Quick & Easy Healthy
Yield 4 people as a side
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350 degrees 2. Remove large stem from spinach. Tear spinach into 1 inch pieces; place in a colander. Rinse spinach under cold water, drain. Set aside. If using frozen, defrost and squeeze out excess water. 3. Saute spinach until wilted. Set aside. 4. Place olive oil in pan over medium heat, add leeks, red peppers and garlic, saute for 4-5 minutes or until softened. Add cream cheese and heat to combine. Add spinach, milk, basil, nutmeg, salt and pepper and mix to combine. 5. Place mixture in a 1 quart baking dish coated with cooking spray. 6 Mix bread crumbs and parm cheese and sprinkle over spinach. Bake for 30 minutes or until golden brown.
SAUTEED SPINACH WITH ROASTED RED PEPPERS
Steps:
- Heat the olive oil in a large saute pan over medium heat. Add the crushed red pepper and garlic and cook briefly, about 1 minute, being careful not to brown the garlic. Add the spinach and cook until wilted. Add the roasted red peppers, season with salt and pepper and toss to combine.
SPINACH & ROASTED PEPPER GRATIN
This serves about twelve people, but can easily be cut in half for a smaller group. This is truly delicious, one of my favorites. It is really quite healthy, looks lovely on a buffet table. It is also good for pot lucks
Provided by conniecooks
Categories Spinach
Time 1h20m
Yield 12-16 serving(s)
Number Of Ingredients 14
Steps:
- Steam spinach in batches and squeeze dry.
- Cut roasted peppers in 1/4 inch strips.
- Saute leek, shallot and garlic in olive oils until soft.
- In large bowl whisk Cream, eggs, cheeses, basil and salt & pepper until well blended.
- Fold in all vegetables.
- Place in 13 x 9 inch pan that has been treated with cooking spray.
- Bake at 350°F for 50 minutes.
Nutrition Facts : Calories 207.9, Fat 14.7, SaturatedFat 7.6, Cholesterol 110, Sodium 467.8, Carbohydrate 11, Fiber 3.1, Sugar 2.8, Protein 10.3
SPLEEK TO ME: SPINACH AND LEEK GRATIN WITH BLEU CHEESE
From the October 2005 issue of Bon Appetit. Don't let the sound of the word "leek" scare you away! Leeks are a haughty onion! You like onions, don't you?
Provided by COOKGIRl
Categories Spinach
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- Melt 3 tablespoons of the butter in a medium sized skillet over medium-high heat. DO NOT burn. Mix in half of the horseradish and 2 tablespoons of the Dijon mustard. Then add the breadcrumbs.
- Saute the breadcrumbs until light golden, about 3-4 minutes. Cool slightly. Stir in the cheese.
- Toss half of the spinach leaves in a large non-stick pan on high heat just until wilted, about 2-3 minutes.
- Transfer the wilted spinach to a sieve set over a bowl and press down with a spatula to release the moisture. Repeat again with the remaining spinach, draining as directed.
- Melt the remaining 2 tablespoons of butter in medium-high heat in same pot you used to cook the spinach. Add the cut up leek and saute about 4 minutes.
- Add the cream, the remaining horseradish and mustard, and finally the spinach. Toss until the mixture is thick and blended, about 2 minutes total. DO NOT burn.
- Season with salt and black pepper.
- Transfer the spinach/leek mixture to a 7 x 11 inch baking dish. Top with the toasted breadcrumbs.
- Bake until bubbly, about 10 minutes.
- Serve with a cheesy grin.
Nutrition Facts : Calories 293.7, Fat 17.5, SaturatedFat 10.1, Cholesterol 49.6, Sodium 386, Carbohydrate 29, Fiber 2.8, Sugar 3.4, Protein 6.3
SPINACH WITH ROASTED RED PEPPER
Provided by Marian Burros
Categories easy, quick, side dish
Time 20m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Wash spinach and remove tough stems.
- Steam the spinach in the water clinging to its leaves.
- Rinse the pepper, and cut into julienne strips.
- In a serving bowl, whisk together the mustard, vinegar and oil.
- Drain spinach thoroughly, and mix with red pepper and dressing.
Nutrition Facts : @context http, Calories 83, UnsaturatedFat 2 grams, Carbohydrate 11 grams, Fat 3 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 194 milligrams, Sugar 3 grams, TransFat 0 grams
More about "spinach leek and roasted red pepper gratin recipes"
SPINACH AND ROASTED RED PEPPER GRATIN RECIPE | BON …
From bonappetit.com
Servings 8Author Zov Karamardian
- Heat large deep nonstick skillet over medium-high heat. Working in batches (about 10 cups at a time), sauté fresh spinach in dry skillet until bright green and wilted, about 2 minutes per batch. Transfer spinach to strainer. Squeeze spinach dry; roll in kitchen towel to remove excess water.
- Char peppers directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and slice peppers into 1/4-inch-wide strips.
- Melt butter with oil in heavy large skillet over medium heat. Add leeks, shallot, and garlic; cook until soft, about 5 minutes. Remove from heat. Whisk cream and eggs in large bowl to blend. Whisk in all cheeses, salt, and pepper. Stir in spinach, leek mixture, and 2/3 of roasted red peppers (reserve 1/3 of peppers for topping). DO AHEAD Can be prepared 1 day ahead. Cover and refrigerate.
- Preheat oven to 350°F. Generously butter 13x9x2-inch baking dish. Transfer spinach mixture to prepared dish. Bake gratin until knife inserted into center comes out clean, about 50 minutes. Arrange remaining red pepper strips decoratively atop gratin and serve.
RECIPE – GRATIN OF SPINACH, LEEKS AND ROASTED PEPPERS
From edibletcetera.com
Estimated Reading Time 3 mins
ROASTED LEEKS AND RED PEPPERS WITH PARMESAN RECIPE
From womanandhome.com
SUMMER SQUASH, LEEK, SPINACH & PARMESAN GRATIN
From finecooking.com
SPINACH AND ROASTED RED PEPPER BAKED EGGS - RECIPE …
From reciperunner.com
SPINACH AND ROASTED RED PEPPER DIP - RECIPE RUNNER
From reciperunner.com
SPINACH, ROASTED RED PEPPER, AND GOAT CHEESE FRITTATA …
From nelliesfreerange.com
LEEK AND RED PEPPER RECIPE - EASY RECIPE FOR SUPPER DISH
From pennysrecipes.com
CREAMY ROASTED RED PEPPER AND SPINACH LINGUINE
From lovelylittlekitchen.com
SIMPLE QUICHE RECIPE (WITH SPINACH AND ROASTED RED …
From vegetarianmamma.com
SPINACH AND ROASTED RED PEPPER GRATIN - JAMIE GELLER
From jamiegeller.com
Servings 8Total Time 1 hr 10 mins
- Working in batches (about 10 cups at a time), sauté fresh spinach in dry skillet until bright green and wilted, about 2 minutes per batch.
- Transfer spinach to strainer. Squeeze spinach dry; roll in kitchen towel to remove excess water.
SPINACH GRATIN (USE FROZEN OR FRESH SPINACH ... - SPEND WITH PENNIES
From spendwithpennies.com
BRUSSELS SPROUTS GRATIN WITH SPINACH AND LEEKS | RECIPE IN 2022 ...
From pinterest.ca
SPINACH AND ROASTED RED PEPPER GRATIN - ONLY FROM SCRATCH …
From sites.google.com
SPINACH AND LEEK GRATIN WITH ROQUEFORT CRUMB TOPPING RECIPE
From bonappetit.com
ROASTED PEPPERS WITH LEEKS RECIPE - SHEAMUS FEELEY | FOOD & WINE
From foodandwine.com
LEEK, SPINACH & FETA SHOWSTOPPER - PRESSREADER
From pressreader.com
SPINACH AND ROASTED RED PEPPER GRATIN - MASTERCOOK
From mastercook.com
SPINACH AND ROASTED RED PEPPER GRATIN FOOD- WIKIFOODHUB
From wikifoodhub.com
WWW.SPECIALRECIPETODAY.COM
From specialrecipetoday.com
RECIPE – GRATIN OF SPINACH, LEEKS AND ROASTED PEPPERS
From pinterest.com
RED AND YELLOW PEPPER GRATIN RECIPE - EASY RECIPES
From recipegoulash.cc
RANDOM FOOD: SPINACH AND RED PEPPER "GRATIN"
From mariasrandomfood.blogspot.com
20 EASY ROASTED RED PEPPER RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
DAY 9: SPINACH AND ROASTED RED PEPPER GRATIN - LAUREN WASHER
From laurenwasher.com
READ.EAT.RINSE.REPEAT.: SPINACH AND ROASTED RED PEPPER GRATIN
From read-eat-rinse-repeat.blogspot.com
SPINACH AND ROASTED RED PEPPER GRATIN | RECIPE | RECIPES, STUFFED ...
SPINACH AND ROASTED RED PEPPER GRATIN - GLUTEN FREE RECIPES
From fooddiez.com
RICE GRATIN WITH SPINACH AND LEEKS RECIPE | MYRECIPES
From myrecipes.com
RED PEPPER AND SPINACH FRITTATA - NEILS HEALTHY MEALS
From neilshealthymeals.com
SPINACH AND ROASTED RED PEPPER GRATIN RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love