OIL-FREE SPINACH WITH GINGER AND GARLIC
Provided by David Tanis
Categories quick, side dish
Time 5m
Yield 4 generous servings
Number Of Ingredients 5
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
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
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
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
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
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
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
Categories Garlic Ginger Stir-Fry Quick & Easy High Fiber Spinach Winter Gourmet
Yield Serves 2
Number Of Ingredients 4
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
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
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
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
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
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
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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