Spinachinpeanutsauce 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 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 IN PUFF PASTRY



Spinach in Puff Pastry image

Provided by Ina Garten

Categories     appetizer

Time 50m

Yield 6 servings

Number Of Ingredients 15

4 tablespoons (1/2 stick) unsalted butter
2 cups chopped onions (2 onions)
1 tablespoon chopped garlic (3 cloves)
2 (10-ounce) boxes frozen chopped spinach, defrosted
1/3 cup chopped scallions, white and green parts (2 scallions)
1 cup grated Gruyere cheese
3/4 cup freshly grated Parmesan cheese
4 extra-large eggs, lightly beaten
1 tablespoon dry bread crumbs, plain or seasoned
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
1/4 cup toasted pignoli (pine) nuts
2 sheets (1 box) frozen puff pastry (such as Pepperidge Farm), defrosted overnight in the refrigerator
1 extra-large egg beaten with 1 tablespoon water, for egg wash

Steps:

  • Preheat the oven to 375 degrees F.
  • Heat the butter in a saute pan and cook the onions over medium-low heat for 5 to 7 minutes, until tender. Add the garlic and cook for 1 more minute. Meanwhile, squeeze most of the water out of the spinach and place it in a bowl. Add the onion mixture, scallions, Gruyere, Parmesan, eggs, bread crumbs, salt, pepper, nutmeg, and pignolis. Mix well.
  • Unfold one sheet of puff pastry and place it on a baking sheet lined with parchment paper. Spread the spinach mixture in the middle of the pastry, leaving a 1-inch border. Brush the border with the egg wash. Roll out the second piece of puff pastry on a floured board until it's an inch larger in each direction. Place the second sheet of pastry over the spinach and seal the edges, crimping them with a fork. Brush the top with egg wash but don't let it drip down the sides or the pastry won't rise. Make three small slits in the pastry, sprinkle with salt and pepper, and bake for 30 to 40 minutes, until the pastry is lightly browned. Transfer to a cutting board and serve hot.

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 SAUTE



Spinach Saute image

This recipe, as are most I have, was given to me by my mother, and is really simple and very tasty as a creamy citrus addition to fish or chicken.

Provided by Larry Jamison

Categories     Side Dish     Vegetables     Greens

Time 18m

Yield 4

Number Of Ingredients 5

⅛ cup water
1 bunch fresh spinach, rinsed and stemmed
⅓ cup cream cheese, softened
1 pinch salt
4 teaspoons lemon juice

Steps:

  • Bring the water to a boil in a skillet over medium heat. Add spinach all at once, and reduce heat slightly. Cover, and let cook for about 3 minutes, or until spinach is not quite tender.
  • Stir in the cream cheese and lemon juice, and season with salt. Cook, stirring, until the cream cheese is melted and well blended. Serve immediately.

Nutrition Facts : Calories 88.4 calories, Carbohydrate 4.2 g, Cholesterol 21.3 mg, Fat 7 g, Fiber 2.1 g, Protein 4 g, SaturatedFat 4.3 g, Sodium 317.4 mg, Sugar 0.5 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).

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