GARLIC SAUTEED SPINACH
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
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.
BRAISED SPINACH
Provided by Giada De Laurentiis
Categories side-dish
Time 20m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat the oil in a very large pot over medium heat. Add the onion and garlic, and saute until tender, about 8 minutes. Add 1/3 of the spinach and saute until it begins to wilt, about 1 to 2 minutes. Continue adding the spinach 1 handful at a time, sauteing just until it begins to wilt before adding more. Add the soy sauce and crushed red pepper. Saute over high heat until spinach wilts. Season the mixture, to taste, with salt and black pepper. Transfer the mixture to a bowl and serve.
GARLIC-BRAISED CHICKEN
"It's the only place where you can find a giant vat of peeled garlic, because it's the only place that truly understands how much garlic you'll need for the kind of food your people eat," Michelle Zauner writes about the supermarket H Mart in her memoir, "Crying in H Mart." Thankfully, many other grocery stores now sell containers of peeled garlic cloves. If you don't already buy those, then this recipe is a great reason to start. Chicken thighs, white pepper, chardonnay and 20 garlic cloves are all you need for this zinger of a one-pot meal, which braises in an hour. In that time, chicken fat, wine and water turn into a luscious sauce packed with garlicky redolence. The white pepper, musky and full of earthiness, is a key taste here, so don't skip it.
Provided by Eric Kim
Categories dinner, easy, weeknight, poultry, main course
Time 1h15m
Yield 2 to 4 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees.
- In a large Dutch oven over medium-high, add enough oil to lightly coat the bottom. Season the chicken with salt on both sides, then add to the pot skin side down. Cook until the skin turns golden and crispy, 8 to 10 minutes. If the skin browns too quickly, lower the heat. Flip, and sear the other side briefly, about 1 minute. Transfer the chicken to a plate and set aside.
- Add the garlic to the schmaltzy oil over medium-high, and stir until fragrant and very lightly golden at the edges, 1 to 2 minutes. Stir in the white pepper, then immediately add the wine and 1 cup water. Scrape up any stuck-on bits from the bottom of the pot while bringing the liquid to a simmer. Nestle the chicken in the pot skin side up, cover and cook in the oven until the chicken and garlic are meltingly tender, and the wine has reduced, about 1 hour. Taste for seasoning, adding more salt if needed. Serve with rice.
BRAISED SPINACH WITH GARLIC, ONION, AND PINE NUTS
My favorite supermarket had some beautiful fresh spinach on sale a few weeks ago, and I just had to load up on it, cheap AND beautiful... who could ask for more! This is one of the ways I chose to use it.
Provided by Toby Jermain
Categories Spinach
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat a large pot or Dutch oven (it has to be large to hold spinach before wilting) over medium-high heat.
- Heat 1-2 Tbsp olive oil, and saute onion until translucent.
- Add garlic, and continue cooking until onion just begins to brown around the edges, but garlic is not browning.
- Add spinach, with just the water clinging to the leaves, adding by handfuls as the spinach wilts and makes room for more, until all of the spinach is incorporated.
- If desired, drain the rendered juices from the pan before continuing.
- Season with nutmeg, lemon zest and juice, salt, and pepper, to taste, continuing to toss spinach until it is just wilted, but still bright green.
- Stir in toasted pine nuts, and drizzle with more lemon juice and olive oil if desired.
Nutrition Facts : Calories 129.8, Fat 6.7, SaturatedFat 0.6, Sodium 181.3, Carbohydrate 14.5, Fiber 5.8, Sugar 2.8, Protein 8.2
BRAISED GARLIC CHICKEN AND SPINACH
We eat a lot of chicken thighs, because they're flavorful and inexpensive. This recipe comes from eatchicken.com.
Provided by Pinay0618
Categories Chicken Thigh & Leg
Time 55m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In large nonstick frypan, place oil and heat to medium temperature. Add chicken and cook, turning, about 10 minutes, or until brown on all sides. Add carrots and garlic. Cover and reduce heat to low temperature. Cook, turning chicken once, about 20 minutes, or until carrots are tender and fork can be inserted in chicken with ease.
- Remove chicken and carrots from frypan; set aside and keep warm. Cook garlic an additional 3 minutes. Add salt, pepper and broth; bring to a boil. Cook, uncovered, about 3 minutes or until liquid is reduced to 1/4 cup.
- In blender container, place broth mixture and blend about 30 seconds or until smooth; set aside.
- In large saucepan, place spinach (do not add water). Cover and cook over medium heat 3 minutes; drain well. Place spinach on serving platter and arrange chicken and carrots on top. Drizzle with garlic mixture.
LEMON AND GARLIC CHICKEN WITH SPICED SPINACH
This is a heavenly combination; I'm not sure what I like best, the subtly spiced spinach or the chicken. They make a great combo. When you add the rinsed spinach to the pan after cooking the chicken it will wilt in the liquid left on the leaves after washing, and it will deglaze the pan at the same time.
Provided by Martha Rose Shulman
Categories dinner, quick, main course
Time 30m
Yield Serves 4
Number Of Ingredients 13
Steps:
- Stir together the olive oil, lemon juice, garlic, rosemary, and salt and pepper in a large bowl. Cut each chicken breast into 2 equal pieces (3 if they are 12 ounces or more) and place in the bowl. Stir together and refrigerate 15 to 30 minutes.
- Combine ground allspice, coriander or cumin, and cinnamon in a small bowl or ramekin and set aside.
- Remove chicken from the marinade and pat dry (discard marinade). Place two sheets of plastic wrap (1 large sheet if you have extra-wide wrap) on your work surface, overlapping slightly, to make 1 wide sheet, and brush lightly with olive oil. Place a piece of chicken in the middle of plastic sheet and brush lightly with oil. Cover the chicken with another wide layer of plastic wrap. Working from the center to the outside, pound chicken breast with the flat side of a meat tenderizer until about 1/4 inch thick. (Don't pound too hard or you'll tear the meat. If that happens it won't be the end of the world, you'll just have a few pieces to cook.) Repeat with the remaining chicken breast pieces.
- Season pounded chicken breasts with salt and pepper on one side only. Dredge lightly in the flour (you won't use all of it).
- Turn oven on low. Heat a wide, heavy skillet over high heat and add the oil. When oil is hot, place one or two pieces of chicken in the pan - however many will fit without crowding the pan. Cook for for 1 1/2 minutes until bottom is browned in spots. Turn over and brown on other side, about 1 1/2 minutes. (Do not overcook or chicken will be dry.) Transfer to a platter or sheet pan and keep warm in the oven. If there is more than a tablespoon of fat in the pan, pour some (but not all) of it off into a jar or bowl.
- Turn burner heat down to medium. Add ground spices to the pan and when they begin to sizzle add spinach and salt and pepper to taste. Cook, stirring with a wooden spoon and deglazing the bottom of the pan with the liquid that comes off the spinach, until spinach wilts, 2 to 3 minutes. Remove to a platter or to plates and serve with the chicken.
Nutrition Facts : @context http, Calories 333, UnsaturatedFat 14 grams, Carbohydrate 10 grams, Fat 18 grams, Fiber 3 grams, Protein 34 grams, SaturatedFat 2 grams, Sodium 591 milligrams, Sugar 1 gram, TransFat 0 grams
More about "braised garlic chicken and spinach recipes"
CREAMY GARLIC CHICKEN WITH SPINACH - THE …
From theendlessmeal.com
4.9/5 (27)Total Time 30 minsCategory DinnerCalories 236 per serving
- Heat the 1 tablespoon of the oil in a large frying pan over medium-high heat. Sear the seasoned chicken breasts until lightly browned, about 3 minutes per side. Remove the chicken from the pan.
- Lower the heat to medium and add the remaining tablespoon of oil to the pan. Set aside 2 garlic cloves then add all the remaining garlic cloves (whole) to the pan. Cook them for about 3 minutes, or until they start to look golden. Mince the 2 garlic cloves you set aside, add them to the pan, and let them cook for 1 minute. Add the chicken stock to the pan and simmer the garlic for 5 mintues.
GARLIC BUTTER CHICKEN WITH SPINACH AND …
From eatwell101.com
4.8/5 (18)Calories 914 per servingServings 6
CREAMY SPINACH GARLIC PARMESAN CHICKEN
From simply-delicious-food.com
CREAMY GARLIC SKILLET CHICKEN WITH SPINACH RECIPE
From eatingwell.com
5/5 (9)Total Time 20 minsCategory Quick & Easy Chicken Dinner RecipesCalories 301 per serving
CREAMY SPINACH ARTICHOKE CHICKEN | THE RECIPE CRITIC
From therecipecritic.com
BRAISED CHICKEN THIGH RECIPES
From allrecipes.com
BRAISED NIGELLA-SCENTED CHICKEN BREAST BOATS — ADVENTURE KITCHEN
From adventurekitchen.com
BRAISED GARLIC CHICKEN AND SPINACH RECIPE - SPRY LIVING
From spryliving.com
SLOW-COOKER BRAISED CHICKEN THIGHS WITH GARLICKY SPINACH FOR TWO
From americastestkitchen.com
THE BEST BRAISED PORK CHEEK RECIPE - WHERE IS MY SPOON
From whereismyspoon.co
CHICKEN THIGH RECIPES: 30 EASY DINNER IDEAS WITH CHICKEN THIGHS ...
From eatwell101.com
SPINACH CREAM AND CHICKEN PASTA RECIPE | CHEF MAHNOOR MALIK
From dailymotion.com
MICROWAVE BBQ CHICKEN WINGS RECIPE - SIMPLYRECIPES.COM
From simplyrecipes.com
BRAISED GARLIC CHICKEN AND SPINACH RECIPE - COOKSRECIPES.COM
From cooksrecipes.com
BRAISED GARLIC CHICKEN W/CARROTS AND SPINACH RECIPE
From recipes.sparkpeople.com
BRAISED CHICKEN AND SPINACH STEW RECIPE | BON APPéTIT
From bonappetit.com
EASY CHICKEN TAGINE WITH CHICKPEA COUSCOUS | RACHAEL RAY
From rachaelrayshow.com
CURRIED CHICKEN AND GINGER GARLIC SPINACH - BRAISED & DEGLAZED
From braisedanddeglazed.com
LATIN CARIBBEAN BRAISED CHICKEN WITH GARLIC RICE RECIPES
From tfrecipes.net
BRAISED CHICKEN THIGHS WITH SPINACH | MYPLATE
From myplate.gov
MAIN - CAN YOU COOK CABBAGE AND SPINACH TOGETHER RECIPES
From tfrecipes.net
BRAISED GARLIC CHICKEN AND SPINACH - BIGOVEN.COM
From bigoven.com
TôM RIM (VIETNAMESE BRAISED SHRIMP) RECIPE
From seriouseats.com
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #main-dish #poultry #vegetables #chicken #stove-top #inexpensive #meat #chicken-thighs-legs #greens #spinach #equipment
You'll also love