Lemon Kissed Wilted Spinach Recipes

Steps:

• Melt the butter in a large, wide pot over medium-high heat and cook, stirring often, until the milk solids are a deep golden brown and the butter smells nutty.
• Add the garlic, shallots and a 1/2 teaspoon salt and cook, stirring, about 30 seconds. Add the spinach in batches and cook, tossing to coat, until wilted, about 2 minutes. Add the lemon juice and season with salt and pepper.
• Transfer to a serving bowl.

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.

Steps:

• In a large skillet, heat oil over medium. Add garlic; cook, stirring, until fragrant and beginning to brown, about 1 minute. Using a slotted spoon, remove garlic and discard.
• Raise heat to high. Add spinach to skillet gradually, waiting for one batch to wilt before adding the next. Cook, tossing, until tender, 3 to 4 minutes.
• Drain liquid from skillet; add lemon juice, salt, and pepper to taste.

Steps:

• This dish takes only 5 minutes to prepare, so begin preheating the skillet 7-8 minutes before you are ready to sit down and eat.
• Heat a medium sized skillet over medium heat. With the flat side of your knife, make a garlic paste with smashed garlic and salt. Melt butter into pan. Add garlic paste to the pan and the spinach in bunches, adding more spinach to the pan as it wilts down. When all of the spinach is wilted, add wine and turn to coat. Let wine cook down a minute or 2. Season spinach with salt and pepper and serve.

Steps:

• Put olive oil in a small bowl. Grate rind of 1 lemon to get 2 teaspoons zest. Squeeze lemon to get 3 tablespoons lemon juice. Stir zest and juice into oil.
• Wash spinach well, discarding any tough stems. Bring 1 inch of salted water to a boil in a large pot. Add spinach, toss, and cook until just wilted. Drain off any liquid. Toss with lemon oil. Add salt and freshly ground black pepper to taste. Remove skin and pith of remaining lemon and slice thinly. Garnish spinach with lemon slices.

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.

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.

Steps:

• In a medium sauce pot over medium heat, add the spinach leaves and cook just until wilted.
• In a medium saute pan on medium high heat, add extra virgin olive oil, then minced garlic. Saute 30 seconds.
• Immediately pull spinach from pot and add it to saute pan with garlic. Saute 1 minute. Season with salt and pepper and squeeze 1/2 lemon juice over top. Serve.

Steps:

• Heat oven to 200C/180C fan/gas 6. Cut 2 large lengths of baking parchment, put thyme in the middle of each one, then top with the trout. Mix the lemon juice with 2 tsp oil and the crushed garlic, pour over the fish and wrap up into 2 parcels, sealing in the juices. Bake for 10 mins on a baking tray.
• Meanwhile, stir-fry the spinach in 1 tsp oil. When almost wilted, add the sliced garlic and the nutmeg, and continue cooking until wilted. Tear the fish parcels open, spoon on the honey and scatter with the lemon zest. Serve still in their parcels, or on top of the spinach.