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.
GARLIC SPINACH
All the green flavor you love with tasty garlicky goodness.
Provided by Danni
Categories Side Dish Vegetables Greens
Time 15m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 65.5 calories, Carbohydrate 6.8 g, Cholesterol 7.6 mg, Fat 3.5 g, Fiber 3.2 g, Protein 4.4 g, SaturatedFat 1.9 g, Sodium 586.4 mg, Sugar 0.6 g
LINDA'S SPINACH IN GARLIC SAUCE
This is absolutely delicious! I created this recipe for the first time at Thanksgiving this year, and got rave reviews. Try it, your family will love it!
Provided by Lindas Busy Kitchen
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Slice or dice the butter into small pieces, and melt it over low heat in a NON-aluminum saucepan.
- It's important to avoid aluminum, because it tends to turn light-colored sauces an unappetizing gray hue.
- When the butter has begun to foam and bubble, vigorously mix in the flour with a wooden spoon, or wire whisk.
- If you want your final sauce to be white, make absolutely sure not to let the roux turn brown.
- If it does begin to get tinged with beige, turn down the burner, or remove the pot from the heat altogether, to let the roux cool down for a few seconds.
- Let cook and bubble 2-3 minutes, until the roux is smooth, and has the consistency of cake frosting.
- This removes the floury taste.
- When making a roux-based sauce, always be sure that the roux and the liquid (milk or stock) are different temperatures before you combine them.
- If the roux is hot, the liquid should be cold; if the roux is cold, the liquid should be hot.
- Combining the 2 ingredients at different temperatures allows them to heat up at a moderate rate, not too fast, and not too slow, ensuring a velvety-smooth, lump-free sauce.
- If you're not yet a sauce expert, try the hot liquid/cold roux approach first.
- That way, you can gradually add roux until the sauce is the exact thickness you like.
- Gradually stir in milk, and garlic powder.
- Bring to boil, and then reduce heat.
- Let simmer 3-5 minutes, or until thickened.
- Keep warm.
- Cook 3 lbs of fresh spinach in boiling water, for about 5 minutess.
- You don't want it to be mushy, just al dente.
- Strain, and put in serving dish.
- Pour sauce over spinach.
- Sprinkle with salt and pepper, and serve.
Nutrition Facts : Calories 344.6, Fat 23.1, SaturatedFat 14.1, Cholesterol 66.3, Sodium 378.5, Carbohydrate 25.1, Fiber 5.3, Sugar 1.1, Protein 13.8
FRESH SPINACH WITH GARLIC-YOGURT SAUCE
Provided by Engin Akin
Categories Garlic Leafy Green Onion Pepper Rice Tomato Vegetable Side Yogurt Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Heat 3 tablespoons oil in heavy large skillet over medium heat. Add onion and sauté until translucent, about 5 minutes. Add tomato paste; stir 1 minute. Add chiles and 1/3 of spinach. Cook until spinach wilts, adding remaining spinach in 2 additions and tossing often, about 4 minutes. Mix in rice. Cover and simmer until rice is tender and moisture from spinach is absorbed, adding water by tablespoonfuls if needed for rice, about 10 minutes. Uncover and continue to cook until mixture is dry, about 2 minutes; discard chiles.
- Meanwhile, press garlic cloves into small bowl, stir in yogurt, and season with salt and pepper. Melt butter with 1 tablespoon oil in small skillet. Mix in cayenne and remove from heat.
- Spread spinach mixture on platter; make indentations with back of spoon. Spoon yogurt into indentations and drizzle with cayenne butter.
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