Spinachwithgarlicvinaigrette Recipes

GARLIC SPINACH

Steps:

• Heat the butter in a skillet over medium heat. Stir in the garlic; cook and stir until the garlic is fragrant, about 2 minutes. Add the spinach a few handfuls at a time, stirring until wilted before adding more, about 5 minutes. Stir in the lemon juice, and season with garlic salt.

WILTED SPINACH AND GARLIC

Steps:

• Pick spinach free of large stems and coarsely chop. Heat a large skillet over moderate heat. Add extra-virgin olive oil, 1 turn of the pan, and garlic. Add spinach in bunches, wilting and turning leaves in the pan, until all of the spinach is incorporated. Season spinach with nutmeg, salt, and pepper, to taste.

GARLIC SAUTEED SPINACH

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.

STIR-FRIED SPINACH IN GARLIC SAUCE

Steps:

• In a glass measure stir together the broth, the soy sauce, the Scotch, the vinegar, the cornstarch, and the sugar until the cornstarch is dissolved. In a wok or large deep heavy skillet heat the oil over high heat until it is hot but not smoking, in it stir-fry the garlic and the gingerroot for 30 seconds, or until the garlic is golden, and add the spinach in batches, stir-frying until each batch is wilted slightly before adding each new one. Stir the cornstarch mixture, add it to the wok, and stir-fry the mixture mixture for 1 to 2 minutes, or until the spinach is wilted evenly and the sauce is thickened. Serve the spinach with the rice.

BALSAMIC-GARLIC SPINACH AND MUSHROOMS

Steps:

• Whisk olive oil, balsamic, lemon zest, juice, and garlic together in a large bowl. Add sliced mushrooms and marinate for at least 1 hour.
• Melt butter in a skillet over medium-low heat; cook, stirring frequently, until browned and fragrant, 5 to 8 minutes. Drain mushrooms, reserving the marinade, and add to skillet. Cook until starting to soften, 2 to 3 minutes. Add spinach and 2 tablespoons marinade. Reduce heat to medium-low and saute for 20 minutes. Season with salt and pepper.

SAUTEED SPINACH WITH GARLIC

Steps:

• In a large saute pan, heat the olive oil over medium heat. Add the garlic, and cook until golden brown, 2 to 3 minutes. Using a slotted spoon, transfer garlic to paper towels; reserve. Discard oil.
• Spray pan with cooking spray, and heat over medium heat. Coarsely chop the spinach and stalks. Working in batches, add the damp spinach to the pan. Cover, and cook until spinach just begins to wilt, 4 to 5 minutes. Transfer the cooked spinach to a metal bowl, and cook the remaining spinach. Season with salt and pepper. Sprinkle the reserved garlic over spinach, and serve warm with a wedge of fresh lemon.

GARLIC SAUTEED SPINACH (INA GARTEN)

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. *At this point Ina turned off the flame/ heat source, covered the pan and let it wilt until ready to serve. This is how I made it and it worked beautifully.
• 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.

GARLIC VINAIGRETTE

Steps:

• Place garlic clove in a mortar, along with two large pinches of salt. Using a pestle, grind into a smooth puree. Add vinegar and season with pepper; let stand for 3 minutes.
• Whisk in olive oil until an emulsion is formed; season with salt and pepper as needed.
• To dress a salad, add about 3/4 of vinaigrette to salad and toss until lightly coated; add more dressing, if necessary.

GARLIC VINAIGRETTE

Steps:

• In a jar with a tight-fitting lid, combine all ingredients; shake well. Serve over salad greens.

ROASTED GARLIC VINAIGRETTE

Steps:

• Preheat the oven to 400°F.
• Cut the head of garlic in half cross-wise and place it cut side up on a sheet of foil. Drizzle it with olive oil and sprinkle it with salt. Fold the foil up and around the halves of garlic, making sure they stay flat. Seal the foil into an airtight package. Roast until golden and soft, about 60 minutes. Let the garlic cool slightly in the foil.
• Squeeze the garlic cloves out of their skins into a blender. Add the parsley and balsamic vinegar and pulse together until blended. Drizzle the extra-virgin olive oil into the blender while the machine is running. Add the sugar, 1/2 teaspoon salt, and pepper and blend until incorporated.

OIL-FREE SPINACH WITH GINGER AND GARLIC

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.

WILTED GARLIC SPINACH

Steps:

• Heat the olive oil in a pan.
• Add the garlic, either chopped or smashed.
• Cook the garlic for about 3 minutes.
• Add spinach and with tongs, turn constantly until wilted.
• Sprinkle with nutmeg, salt and pepper.
• Enjoy!

WILTED SPINACH VINAIGRETTE

Steps:

• Heat oil in 4-quart nonstick Dutch oven over medium heat. Cook garlic in oil 1 minute, stirring constantly.
• Add spinach and raisins; cook about 1 minute, stirring constantly, or just until spinach is barely wilted. Remove from heat; stir in sunflower nuts, sugar and vinegar. Serve immediately.

WILTED GARLIC SPINACH

Steps:

• In a small bowl, combine the cornstarch, sugar, broth, soy sauce and sesame oil until smooth; set aside. , In a small skillet, saute the garlic in canola oil for 1 minute. Stir broth mixture and add to skillet. Cook and stir over medium heat until slightly thickened. Add spinach; cook and stir for 2 minutes or just until spinach is wilted and coated with sauce. Serve with a slotted spoon.