Wilted Baby Spinach Recipes

WILTED SPINACH WITH GARLIC AND OIL

Steps:

• Heat a skillet over medium heat. Add oil and garlic. Saute garlic in oil 2 or 3 minutes. Add spinach to the pan in stages. Fill the pan with leaves and turn leaves in warm oil until they wilt. Add more spinach to the skillet and repeat the process until all of the spinach is incorporated. Season the wilted spinach with salt and pepper and nutmeg, then serve.

WILTED SPINACH WITH NUTMEG

Steps:

• In a large, deep saucepan with a tight-fitting lid, melt butter over medium heat. Add spinach (with water still clinging to leaves); cover, and cook until wilted, stirring halfway through, about 5 minutes.
• Remove from heat. Season with nutmeg, salt, and pepper. Serve immediately with a slotted spoon.

WILTED SPINACH SALAD

Steps:

• Place 6 eggs in a medium saucepan with enough cold water to cover. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside, reserving approximately 1/2 cup of drippings in the skillet.
• In a large bowl, toss together the spinach and green onions.
• Heat the reserved drippings over low heat. In a small bowl, whisk together the 2 remaining eggs, sugar, white vinegar, and red wine vinegar. Add to warm grease, and whisk for about a minute, until thickened. Pour at once over spinach, add crumbled bacon, and toss to coat. Garnish with chopped egg.

SAUTEED BABY SPINACH

Steps:

• Heat oil in medium skillet over medium-high heat; add spinach. Toss until wilted, 2 to 3 minutes; season with salt and pepper.

SAUTEED BABY SPINACH AND GARLIC

Steps:

• Heat oil In a large lidded sauce pan over a medium heat.
• Add garlic and toss (or stir) until it just starts to turn color.
• Remove from heat and IMMEDIATEY add spinach.
• Toss with a set of tongs to coat the spinach with oil/garlic.
• Salt to taste, some folks like it with a just a bit of fresh grated nutmeg.
• Cover and let sit for a couple minutes, toss again and serve.
• It should just be slightly warmed and retain it's crunch.

WILTED SPINACH

Steps:

• In a small pan, cook the bacon until crispy. Remove from pan and set aside. Add 1 tablespoon of the butter in the same pan and saute the mushrooms for 1 to 2 minutes. Add the remaining 1 1/2 tablespoons butter and melt. Add the spinach and cook until it is wilted.
• Return bacon to the pan and heat through. Adjust seasoning, to taste, with salt and pepper. Keep warm until ready to serve.

WILTED SPINACH

Steps:

• In a bowl, mix the olive oil, vinegar, lemon juice, garlic, salt, and pepper.
• Place the spinach over boiling water in a pot fitted with a steamer basket, and steam 2 to 3 minutes, until wilted but not soggy.
• Toss spinach in a bowl with the dressing, and sprinkle with pine nuts to serve.

WILTED BABY SPINACH

Steps:

• Heat butter in a wide 6-quart heavy pot over moderate heat until foam subsides, then cook spinach, stirring, until just wilted and bright green, 2 to 3 minutes. Season with salt and pepper.

WILTED SPINACH WITH NUTMEG & GARLIC

Steps:

• Heat the oil in a large wok, add the garlic and stir-fry until it starts to soften. Add the spinach in big handfuls, putting more in the pan as it wilts.
• Grate in about an eighth of a nutmeg and mix well. Serve straight away.

WILTED BABY SPINACH WITH CRISPY SHALLOTS

Steps:

• Heat 1/2 inch vegetable oil in a small skillet over medium heat. Meanwhile, put the flour in a bowl, and season with salt and pepper. Dredge the shallot rings in the flour all at once. When the oil is hot (a shallot ring will sizzle on contact), fry the rings in batches, shaking off excess flour before transferring them to the skillet. Fry until golden brown and crisp, 1 to 3 minutes. Transfer the shallot rings with tongs or a slotted spoon to paper towels to drain.
• Heat the extra-virgin olive oil in a Dutch oven or shallow stockpot over medium heat until hot but not smoking. Add the spinach (if it doesn't fit all at once, wait to add more until some of it cooks down, or cook in two batches). Season with salt and pepper. Cover; cook, uncovering occasionally to toss, until the spinach is wilted, 2 to 3 minutes.
• Transfer the spinach to a serving bowl with tongs or a slotted spoon, leaving any excess liquid in pot. Sprinkle with the shallot rings; serve immediately.

VEGETARIAN WILTED SPINACH

Steps:

• Wash and dry the spinach.
• Heat the oil in a large skillet on medium-high heat until it sizzles and add the spinach all at once, turning with tongs until just wilted, about 2 minutes or less.
• Sprinkle with the balsamic vinegar, add salt and pepper to taste, and serve immediately.