SPINACH AND ARUGULA SALAD WITH ORANGE
Provided by Rachael Ray : Food Network
Categories appetizer
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In the bottom of a shallow salad bowl, combine the marmalade with the juice of 1 lemon then whisk in extra-virgin olive oil and season with salt and pepper. Toss greens with oranges and onions and season with salt and pepper. Top with hazelnuts.
SAUTEED ARUGULA AND SPINACH WITH PANEER AND ROASTED CASHEWS
I have adapted this recipe the reduce the amount of fat. Original recipe calls for 1/2 cup of oil. This is on my to try list.
Provided by mell_2
Categories Asian
Time 55m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven or toaster oven to 375 degrees F. Spread cashews on a baking tray and bake for 3 minutes. Gently stir cashews to roast them evenly. Return to the oven for another 3 minutes, or until golden brown. Watch carefully because cashews can burn quickly. Remove from the oven and cool for at least 30 minutes.
- Cut the tougher, bottom stems (about 1-1/2 inches) off the spinach. If you don't like to eat the stems, cut off all of them but add more spinach leaves to compensate. Combine spinach and arugula (or rapini) in a large bowl.
- Heat oil in a large frying pan on medium-high heat for 1 minute. Add cumin seeds, stir and allow to sizzle for 30 to 45 seconds. Add tomatoes, mustard seeds, turmeric, salt and cayenne. Stir and reduce the heat to low, then cover and cook for 5 minutes. Remove the lid and stir. The top of the masala should glisten with oil. If not, cook uncovered for another 1 to 2 minutes to make sure the spices are cooked through.
- Stir in water and increase the heat to medium. Bring to a boil, then reduce the heat to low and cook at a low boil for 5 to 8 minutes. Add coconut milk, increase the heat to medium and continue cooking until the curry starts to boil. Add greens and cook them for 2 minutes, stirring regularly.
- To Serve.
- Place 2 slices of paneer in each of six large bowls. Pour the curry and green leaves over the paneer. Top the greens with 6 to 7 roasted cashews per bowl.
- Wine.
- Pair with a refreshing Grüner Veltliner.
Nutrition Facts : Calories 393.2, Fat 30.1, SaturatedFat 14.6, Sodium 1344.4, Carbohydrate 28, Fiber 8.2, Sugar 13.1, Protein 10.9
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.
SAUTEED SPINACH
Provided by Food Network Kitchen
Categories side-dish
Time 18m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Remove the spinach stems. Tear the leaves into large pieces. Fill a large bowl with cold water and wash the spinach. Repeat 2 or 3 times until the spinach is thoroughly cleaned. Drain.
- In a large skillet, heat half the oil over medium heat, add the garlic and stir until it begins to turn golden, about 3 minutes. Remove the garlic and discard. Add the spinach in batches, stirring to wilt, before adding more. When all the spinach has been added, raise the heat to high, season with salt and pepper, and cook, covered, for 3 minutes. Drain the spinach in a colander. Return spinach to the skillet to heat through. Serve in a medium bowl, drizzled with the remaining oil and garnished with lemon wedges, if desired.
SAUTEED ARUGULA
This spicy green is one of my favorites to toss on a salad, and I was craving something warm, so I decided to try sauteeing it in a healthy way--no oil! In just a couple minutes, I had a great warm topping to cover my lettuce and serve with other toppings. **Note: I am updating the recipe, as I think it deserves higher than the two stars it has gotten :( I have problems with onions (or my stomach thinks it does!), so I don't use them, but for those of you out there who want onions in the arugula, go for it! Here's a revised version of how to make the arugula, a bit more calorie-rich, but I'm sure many will find the taste improved. (Just for the record, I still like the greens without the onion and oil added, but I'm used to a blander diet.) Additional note: the original recipe, without the oil, onions and garlic, was 11 calories; I wouldn't worry about the onions and garlic, but you could definitely leave out the oil if you didn't want to add those extra calories.
Provided by FoodExplorer
Categories Greens
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In frying pan, heat chicken broth and spices to boiling.
- After bringing to a boil, add the arugula, tossing gently to cover all with the broth.
- Let sit for a minute or two, stirring occasionally, until all leaves are wilted. (Additional broth may be needed to keep moist.).
- I found this to be a great salad topping, or fantastic on top of lumpy mashed potatoes.
- **For those who want a more flavor-rich side, try the following:.
- Add 1 1/2 teaspoons sesame oil to the pan first; heat oil and cook 1/4 cup chopped (or sliced) onion and 1 teaspoons minced garlic until onions are tender. Then proceed with the broth, arugula and spices.
- I hope this is satisfying! :).
SAUTéED SPINACH
This is a wonderfully simple, snappy side dish, and it welcomes variations. Try a little lemon zest, sauteed onion or white wine mixed in.
Provided by Pierre Franey
Categories easy, quick, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Discard blemished spinach leaves and tough stems. Rinse the spinach and drain well.
- Heat the oil in a skillet large enough to hold all the spinach. Add the spinach, garlic, salt and pepper. Cook over high heat, stirring rapidly, until the spinach is wilted and most of the moisture has evaporated. Remove the garlic and serve immediately.
Nutrition Facts : @context http, Calories 101, UnsaturatedFat 6 grams, Carbohydrate 7 grams, Fat 7 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 414 milligrams, Sugar 1 gram
GARLIC LOVERS ROASTED CASHEWS
I love flavoured and spiced nuts and i also love garlic. It just made sense to me to combine the two and make a delicious snack! Perfect for garlic lovers. Makes a nice addition to a snack tray for a potluck, party, etc. :) If you are watching salt intake feel free to substitute garlic powder in place of garlic salt OR use unsalted cashews.
Provided by grumblebee
Categories Lunch/Snacks
Time 30m
Yield 1 pound, 16 serving(s)
Number Of Ingredients 3
Steps:
- preheat oven to 275 degrees.
- melt butter in shallow pan over medium-high heat. Add in cashew nuts and toast in pan until lightly browned, stirring constantly. (about 5 minutes).
- using a slotted spoon (to drain off excess butter) transfer nuts to a bowl and add in the garlic salt. Toss, to coat.
- Transfer seasoned nuts to a baking sheet. Bake, stirring once, to make sure they toast evenly -- about 20-30 minutes or until they are crisp and browned.
Nutrition Facts : Calories 188.2, Fat 16, SaturatedFat 4.4, Cholesterol 7.6, Sodium 201.9, Carbohydrate 9.3, Fiber 0.8, Sugar 1.4, Protein 4.4
AUTHENTIC SAAG PANEER
Saag paneer is a classic Indian dish of cooked spinach studded with cubes of fried paneer cheese. Thickened with cream or coconut milk, it's a hearty and filling vegetarian meal.
Provided by Allrecipes
Categories World Cuisine Recipes Asian Indian
Time 1h
Yield 4
Number Of Ingredients 15
Steps:
- Bring a large saucepan of water to a boil. Cook spinach and fenugreek in the boiling water until wilted, about 3 minutes. Drain well and transfer to a food processor. Puree until finely chopped, about 5 pulses.
- Heat 1 tablespoon canola oil in a large skillet over medium heat. Fry paneer cubes, stirring constantly, until browned on all sides, about 5 minutes. Set aside.
- Heat 2 tablespoons canola oil in the skillet and fry the cumin seeds until lightly toasted and aromatic, about 3 minutes. Add onion; cook and stir until onion begins to soften, 4 to 5 minutes. Stir in ginger, garlic, tomato, garam masala, turmeric, and cayenne pepper; cook and stir until tomatoes break down and onions are translucent, about 10 minutes.
- Stir in spinach and fenugreek, cream, paneer cubes, and salt to taste. Cover and cook for 15 minutes, stirring occasionally.
Nutrition Facts : Calories 299 calories, Carbohydrate 18 g, Cholesterol 29 mg, Fat 19.9 g, Fiber 5.2 g, Protein 17.1 g, SaturatedFat 6 g, Sodium 479.9 mg, Sugar 2.9 g
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