Spinach With Ginger And Chile Recipes

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OIL-FREE SPINACH WITH GINGER AND GARLIC



Oil-Free Spinach With Ginger and Garlic image

Provided by David Tanis

Categories     quick, side dish

Time 5m

Yield 4 generous servings

Number Of Ingredients 5

2 small garlic cloves, minced
1 half-inch piece ginger, peeled and grated, or finely chopped
1 pound spinach, washed well and drained, thick stems removed
Salt
pepper

Steps:

  • Put 1/2 inch water in a large, wide soup pot over high heat. When water boils, add garlic and ginger.
  • Add large handful spinach to the pot. Season lightly with salt and pepper, then twirl with tongs to barely wilt the spinach, about a minute or less. Using tongs, transfer to a serving bowl. Repeat until all the spinach is cooked.

Nutrition Facts : @context http, Calories 33, UnsaturatedFat 0 grams, Carbohydrate 6 grams, Fat 1 gram, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 280 milligrams, Sugar 1 gram

SPINACH WITH GINGER AND CHILE



Spinach with Ginger and Chile image

Nutrition doesn't come at the expense of flavor in this spicy spinach (left, in photo). The recipe comes from chef and food activist Bryant Terry, and it was published in "In the Green Kitchen," by Alice Waters.Also try:Citrus Chard with Raisins

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 5

1 to 2 tablespoons extra-virgin olive oil
Coarse salt
4 crosswise slices peeled, fresh ginger
1 fresh red or green chile or 1 dried red chile
1 to 1 1/2 pounds spinach, tough stems removed, leaves washed and dried

Steps:

  • Heat oil in a large wok or skillet over medium-high heat. Season oil with salt and add ginger and chile (if using a fresh chile, make sure to cut a slit in it to prevent it from bursting in the hot oil).
  • When ginger begins to sizzle, add spinach to skillet and toss, using tongs, to cook and evenly distribute flavor, until spinach is tender and wilted, 1 to 2 minutes. Serve warm or at room temperature.

REFRESHING GINGER CHICKEN WITH SPINACH & MUSHROOMS



Refreshing Ginger Chicken With Spinach & Mushrooms image

This Thai-inspired dish features two of my favorite ingredients: fish sauce and ginger. If you are salt "intolerant," then decrease the amount of each sauce ingredient to two tablespoons instead of three. I'm not a fan of saltiness myself, but I tend to like salty Thai food (like Thai Basil Chicken, which this dish resembles).

Provided by rpgaymer

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 15

3 tablespoons fish sauce
3 tablespoons soy sauce
3 tablespoons oyster sauce
2 tablespoons olive oil
3 garlic cloves, minced
1 lb boneless skinless chicken breast, cut into bite-size pieces
8 ounces sliced mushrooms
4 tablespoons shredded fresh ginger
1 teaspoon brown sugar
1 habanero pepper, seeded and chopped
2 cups fresh spinach, chopped (about 1 bunch)
3 cups cooked brown rice
4 green onions, chopped
1 carrot, shredded
1/2 cup chopped fresh cilantro

Steps:

  • In a small bowl, combine first three ingredients and set aside.
  • Heat the oil in a wok until hot. Add the garlic and chicken, and stir-fry for 3 minutes or until chicken begins to change color.
  • Add the reserved sauce and cook until it beings to simmer, stirring constantly, about 2 minutes.
  • Add the mushrooms, ginger, brown sugar, and habanero pepper. Simmer for 6 minutes. Mix in spinach, then simmer for 2 more minutes or until spinach is wilted.
  • Serve over brown rice, and top with green onions, carrot, and cilantro.

CHILE-GARLIC SPINACH



Chile-Garlic Spinach image

A little chile, a little garlic, and you've got a nice side of spinach for your dinner of broiled fish, baked chicken, or sauteed shrimp.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 6

2 teaspoons vegetable oil
1 small red chile, such as Fresno or serrano, thinly sliced
1 garlic clove, thinly sliced
10 ounces spinach (10 cups)
Coarse salt
Lemon wedges

Steps:

  • In a large skillet, heat oil over medium-high. Add chile and garlic, and cook until fragrant, 30 seconds. Gradually add spinach and cook, tossing constantly, until wilted, 1 to 2 minutes. Season with salt. Serve with lemon wedges.

Nutrition Facts : Calories 42 g, Fat 3 g, Fiber 2 g, Protein 2 g

STIR-FRIED SPINACH WITH GINGER AND GARLIC



Stir-Fried Spinach with Ginger and Garlic image

Categories     Garlic     Ginger     Stir-Fry     Quick & Easy     High Fiber     Spinach     Winter     Gourmet

Yield Serves 2

Number Of Ingredients 4

a 10-ounce bag fresh spinach or 2 small bunches (about 1 1/4 pounds total)
2 teaspoons vegetable oil
1 teaspoon minced peeled fresh gingerroot
1 garlic clove, minced

Steps:

  • Wash spinach well, discarding coarse stems, and drain in a colander. In a wok or large heavy skillet heat oil over moderately high heat until very hot but not smoking and stir-fry gingerroot and garlic until fragrant, 10 to 15 seconds. Add spinach and stir-fry until wilted, about 1 minute. Season spinach with salt and pepper.

SESAME SPINACH WITH GINGER AND GARLIC



Sesame Spinach with Ginger and Garlic image

Categories     Garlic     Ginger     Leafy Green     Side     Sauté     Vegetarian     Quick & Easy     Spinach     Fall     Spring     Vegan     Sesame     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2

Number Of Ingredients 5

1 garlic clove
2 teaspoons sesame seeds
1 tablespoon vegetable oil
1 teaspoon grated peeled fresh gingerroot
6 ounces trimmed fresh spinach (about 12 cups)

Steps:

  • Mince garlic and in a small dry skillet toast sesame seeds over moderate heat, stirring, until golden. In a heavy 6-quart kettle heat oil over moderate heat until hot but not smoking and cook garlic and gingerroot, stirring, 30 seconds, or until fragrant and golden. Add spinach by handfuls, stirring, and cook until just wilted.
  • Serve spinach sprinkled with sesame seeds.

ROASTED SALMON WITH GINGER-LIME BUTTER



Roasted Salmon With Ginger-Lime Butter image

Wild Pacific salmon is available in spring and summer, and the flavor is phenomenal. It definitely tastes better than farmed salmon and is always a better choice, sustainably speaking. Though it is expensive, think of it as a seasonal treat. Whether you choose wild king salmon, coho or sockeye, take care not to overcook it.

Provided by David Tanis

Categories     dinner, weeknight, seafood, main course

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 10

1 (1 1/2 pound) wild salmon fillet, such as king or coho, at room temperature
Salt and pepper
6 tablespoons unsalted butter, softened
2 tablespoons grated ginger
1 teaspoon lime zest
1 teaspoon lemon zest
2 tablespoons lime juice
1 pound baby spinach
Lime wedges, for serving
1/2 cup thinly sliced scallions, green and white parts

Steps:

  • Lay the salmon on a rimmed baking sheet, and season with salt and pepper. Heat oven to 350 degrees.
  • Make the ginger-lime butter: In a small bowl, combine softened butter, ginger, lime zest, lemon zest and lime juice. Add salt and pepper to taste, and stir well to combine.
  • Transfer salmon, uncovered, to the oven to cook for about 8 minutes. Check the salmon once or twice as it cooks. Depending on the thickness of the fish, it should be fully cooked when little white juices appear on the surface - moist and yielding with big flakes when probed. It may take 10 minutes for thick fillets.
  • As the salmon cooks, put 2 tablespoons ginger-lime butter in a wide deep skillet or large pot over medium heat. When butter is melted, add spinach and a pinch of salt. Put on the lid and turn heat to medium-high. (You may need to add the spinach in batches.) After 2 minutes, remove lid and stir spinach to help it wilt. When all spinach is wilted, turn off the heat.
  • Transfer salmon to a platter or divide among individual plates. Smear the remaining ginger-lime butter on the fish. Surround with wilted spinach and lime wedges, and top with scallions.

WILTED SPINACH WITH ORANGE & GINGER



Wilted Spinach with Orange & Ginger image

Make and share this Wilted Spinach with Orange & Ginger recipe from Food.com.

Provided by Kimke

Categories     Spinach

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 7

10 ounces spinach leaves, washed and partly dried
1 tablespoon unsalted butter
1 tablespoon olive oil
2 -4 cloves garlic, minced
3 tablespoons minced fresh ginger
1/3 cup orange juice
1/2 teaspoon coarse salt

Steps:

  • In a large nonstick skillet, pile the spinach and turn the heat to high.
  • Using tongs, gently and continuously toss the spinach over the heat until it's all wilted (they'll turn a darker green), 2 to 3 min.
  • Don't overcook; they should collapse but still have some body.
  • Transfer them to a colander and let any excess liquid drip away.
  • Wipe the skillet clean if necessary.
  • In the same skillet, heat the butter and oil over medium-low heat.
  • When the butter is melted, add the garlic and ginger and sauté until softened and fragrant, about 2 min.
  • Add the orange juice, turn the heat to high, and reduce the liquid to a glazy consistency, no more than 1 min.
  • ;you'll have 1-1/2 to 2 Tbs.
  • left in the pan.
  • Turn the heat down to low, immediately add the drained spinach and the salt, and toss thoroughly to coat.
  • Remove the pan from the heat.
  • Serve hot from the pan or slightly cooled.

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