Steamed Spinach With Lemon Recipes

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STEAMED SPINACH WITH LEMON



Steamed Spinach with Lemon image

Steamed spinach, cooked in mere minutes, is tossed with heart-healthy olive oil in this easy side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 4

9 ounces baby or trimmed regular spinach
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice, plus lemon wedges for garnish
1/8 teaspoon coarse salt

Steps:

  • Fill a medium saucepan with 2 inches of water, and fit with a steamer insert. Bring to a boil. Add spinach. Reduce to a simmer. Cover, and steam until spinach has wilted, about 2 minutes.
  • Transfer to a serving bowl. Toss with oil, lemon juice, and salt. Garnish with lemon. Serve immediately.

Nutrition Facts : Calories 45 g, Fat 4 g, Fiber 1 g, Protein 2 g, Sodium 86 g

BUTTERY LEMON SPINACH



Buttery Lemon Spinach image

A quick yet simple and delectable side dish.

Provided by leila m

Categories     Side Dish     Vegetables     Greens

Time 7m

Yield 6

Number Of Ingredients 4

2 (10 ounce) bags pre-washed fresh spinach
2 tablespoons garlic, minced
5 tablespoons butter
2 tablespoons lemon juice

Steps:

  • Rinse the spinach and place the leaves into a microwavable serving dish. Add the butter, garlic and lemon juice. Cover with plastic wrap. Steam in the microwave until the butter is melted and spinach is wilted, about 2 minutes. Remove the plastic wrap and toss to distribute seasoning before serving.

Nutrition Facts : Calories 112 calories, Carbohydrate 4.8 g, Cholesterol 25.4 mg, Fat 10 g, Fiber 2.2 g, Protein 3 g, SaturatedFat 6.1 g, Sodium 143.5 mg, Sugar 0.6 g

GARLIC SAUTEED SPINACH



Garlic Sauteed Spinach image

Dinner couldn't be simpler with Ina Garten's Garlic Sauteed Spinach recipe from Barefoot Contessa on Food Network. It's an easy, go-to side dish for your table.

Provided by Ina Garten

Categories     side-dish

Time 10m

Yield 6 servings

Number Of Ingredients 8

1 1/2 pounds baby spinach leaves
2 tablespoons good olive oil
2 tablespoons chopped garlic (6 cloves)
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 tablespoon unsalted butter
Lemon
Sea or kosher salt, optional

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.

SPINACH WITH LEMON



Spinach with Lemon image

Since the spinach in this dish is only lightly steamed, it is very important to make sure it is washed thoroughly. The leaves should still be wet for cooking.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 5

2 bunches fresh spinach (about 1 3/4 pounds), cleaned and still wet
3 tablespoons extra-virgin olive oil
1 lemon, cut in half crosswise
1/2 teaspoon coarse salt
Freshly ground black pepper

Steps:

  • Place the spinach in a large pot with a tight-fitting lid. Cover and cook over high heat, turning leaves halfway through to move the bottom wilted leaves to the top, until the spinach is just barely wilted and tender, about 4 minutes.
  • Lift the spinach into a warm serving dish. Drizzle over the olive oil and the juice from half the lemon. Sprinkle on the salt and pepper and toss to combine. Serve with the remaining half lemon for those who want to squeeze on a little extra.

STEAMED SPINACH WITH HERBS



Steamed Spinach With Herbs image

What a great way to fix spinach! Steamed with herbs and dressed with your favorite vinegar! Adapted from Better Homes & Gardens magazine.

Provided by Sharon123

Categories     Spinach

Time 18m

Yield 4 serving(s)

Number Of Ingredients 6

2 (10 ounce) bags prewashed fresh spinach (or 3 6-ounce)
1 cup fresh parsley, chopped (or basil, or cilantro, or watercress)
1/4 cup sherry wine vinegar (or your favorite)
salt
pepper
lemon wedge (optional)

Steps:

  • In a large pan insert steamer and pour in 1" water; bring to boiling.
  • Combine spinach and herbs in the steamer basket. Cover, turn down the heat to medium low, and steam for 2 to 3 minutes or until wilted, stirring once. Remove basket carefully; drain. Move spinach to a serving bowl. Drizzle with some of the vinegar. Season to taste with salt and pepper.
  • Pass the remaining vinegar. Garnish with lemon slices, if desired.
  • Makes 4 servings.

Nutrition Facts : Calories 41.3, Fat 0.7, SaturatedFat 0.1, Sodium 131.8, Carbohydrate 6.6, Fiber 3.9, Sugar 0.8, Protein 4.9

SALMON, STEAMED SPINACH, AND A LEMON SALAD



Salmon, Steamed Spinach, and a Lemon Salad image

Categories     Salad     Side     Steam     Lemon     Salmon     Spinach

Yield enough for 2

Number Of Ingredients 9

salmon - two 8-to 9-ounce (225 to 250g) pieces
olive oil
spinach - 1 pound (500g)
For the Salad
lemons - 2
superfine sugar - 2 teaspoons
olive oil - 2 tablespoons
flat-leaf parsley - a small bunch
capers - a heaping tablespoon

Steps:

  • Brush the salmon on both sides with olive oil, then season with salt. Get a nonstick frying pan hot. Place the fish, skin side down, in the pan and cook over medium heat for four or five minutes, until the skin has crisped. Turn, cover with a lid, and cook for a further five minutes or so, until the fish is lightly cooked through to the center.
  • Meanwhile, make the salad by cutting away the skin and white pith from the lemons with a sharp knife and slicing the lemons thinly. Put them into a bowl with the sugar, olive oil, and a good handful of parsley leaves, left whole. Add the capers and toss the salad gently. Let sit for a few minutes, during which time the sharpness of the lemon will mellow a little.
  • Wash the spinach thoroughly, then steam in a lidded pan for a minute or two, until tender. Drain.
  • Put the lemon salad and the spinach on warm plates and slide on the salmon.

CREAMED LEMON SPINACH



Creamed Lemon Spinach image

Categories     Dairy     Sauté     Parmesan     Lemon     Bacon     Spinach     Bon Appétit

Yield Serves 6

Number Of Ingredients 9

4 bacon slices
1 medium onion, chopped
2 garlic cloves, minced
3 tablespoons flour
1 1/2 cups milk
2 10-ounce packages frozen chopped spinach, thawed, squeezed dry
2 tablespoons fresh lemon juice
1 teaspoon grated lemon peel
1/4 cup grated Parmesan cheese

Steps:

  • Cook bacon slices in heavy large skillet over medium heat until crisp. Transfer to paper towels and drain. Crumble bacon and reserve. Add onion and garlic to bacon drippings in skillet and sauté over medium heat until tender, about 6 minutes. Add flour and stir 2 minutes. Gradually whisk in milk. Increase heat to high and whisk until sauce thickens and boils, about 2 minutes. Reduce heat to low. Add chopped spinach, lemon juice and lemon peel to skillet and stir until heated through. Stir in Parmesan cheese and reserved bacon. Season to taste with salt and pepper and serve.

LEMON & GARLIC SPINACH



Lemon & Garlic Spinach image

This recipe was a side dish at a restraunt we ate at. I ate so much I couldn't finish my salmon. The spinach is not cooked so the flavor is very fresh. Since finding this recipe we have gone through 5 pounds of spinach!! (in 2 weeks)

Provided by Chef Niki

Categories     Spinach

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 (24 ounce) bag Baby Spinach
1 1/2 lemons, juice of
4 -6 garlic cloves (finely chopped)
2 1/2 tablespoons butter
3 tablespoons olive oil

Steps:

  • In large pot, add olive oil, butter, garlic and the juice of 1/2 lemon. (you may adjust olive oil/butter/lemon to your liking).
  • Let cook over low heat for about 20 minutes so the flavors meld.
  • Take off heat, add spinach, toss well and serve.

Nutrition Facts : Calories 200.8, Fat 18.1, SaturatedFat 6.1, Cholesterol 19.1, Sodium 198.9, Carbohydrate 8.4, Fiber 3.9, Sugar 1.2, Protein 5.2

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