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 WITH CRISP PANCETTA
Tender spinach tastes even better when topped with crumbled pancetta.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 20m
Number Of Ingredients 4
Steps:
- Heat a large skillet over medium. Add pancetta; cook until crisp, 4 to 6 minutes. With a slotted spoon, transfer pancetta to a paper-towel-lined plate; reserve fat in skillet.
- Add as much spinach as will fit in skillet; season with salt and pepper. Cook, tossing spinach and adding more as it wilts. Continue to cook until tender, about 2 minutes. Remove from heat, and pour off excess liquid; stir in lemon juice. Top with pancetta.
Nutrition Facts : Calories 122 g, Fat 7 g, Fiber 4 g, Protein 12 g
SAUTEED SPINACH WITH PANCETTA AND CRISPY SLIVERED GARLIC
Provided by Alex Guarnaschelli
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Gently heat the olive oil in a small skillet over medium-low heat and add the garlic slices. Cook, stirring with a slotted spoon so the garlic slices gently cook and become crispy, and remove them as they brown. Drain on a kitchen towel and sprinkle with salt.
- Heat a couple of spoonfuls of the oil from the garlic in a large skillet over medium heat and add the pancetta. Cook until the pancetta becomes crispy, then remove with a slotted spoon and set aside. Add the spinach to the same skillet and season with salt. Toss lightly so the spinach gets coated with the oil and wilts slightly, about 1 minute. (The spinach should only be partially wilted and still appear somewhat raw.)
- Pour off any water that might accumulate in the bottom of the skillet and stir in the vinegar and pancetta. Transfer to a serving bowl and top with the garlic chips. Serve immediately.
SPINACH AND PANCETTA STRATA
Provided by Giada De Laurentiis
Categories main-dish
Time 3h10m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a heavy large skillet over medium heat. Add the pancetta and saute until crisp and golden, about 5 minutes. Using a slotted spoon, transfer the pancetta to a bowl. Add the onion to the pan drippings in the same skillet and saute until translucent, about 4 minutes. Add the spinach and garlic. Saute over medium-low heat until the garlic is tender, about 2 minutes. Stir in 1/2 teaspoon of salt, 1/4 teaspoon of pepper, nutmeg, and the cooked pancetta.
- Place half of the bread cubes in a buttered 3-quart baking dish. Sprinkle half of the cheese over the bread, then top with half of the spinach mixture. Repeat layering.
- Whisk the milk, eggs, remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper in a large bowl and pour evenly over the strata. Chill the strata, covered with plastic wrap, at least 2 hours and up to 12 hours.
- Preheat the oven to 350 degrees F.
- Bake strata uncovered until puffed, golden brown, and cooked through, 40 minutes. Let stand 5 minutes before serving.
SAUTEED SPINACH WITH PANCETTA
Categories Leafy Green Pork Side Sauté Quick & Easy Spinach Spring Winter Gourmet Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 3
Steps:
- Cook spinach in 1 inch of boiling salted water in a large pot, stirring occasionally, until wilted, about 2 minutes. Drain in a colander and rinse under cold running water until cool. Squeeze handfuls of spinach to remove excess moisture.
- Cook pancetta in oil in a skillet over moderately high heat, stirring, until browned, about 3 minutes. Add spinach and salt and pepper to taste and cook over moderate heat, stirring, until heated through.
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
SAUTEED SPINACH, MUSHROOMS AND PANCETTA
quick and easy, i adapted this from a recipe in fine cooking for braising kale- this was so much quicker and tasted great!.
Provided by chia2160
Categories Spinach
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- heat oil in pan.
- add pancetta, onion, red pepper flakes and garlic, saute until tender, 5 minutes.
- add mushrooms, saute 5-7 mintes more.
- add spinach, saute until soft and add nutmeg and pepper to taste, stir in, remove from heat.
- season to taste and serve.
Nutrition Facts : Calories 94.8, Fat 3.4, SaturatedFat 0.5, Sodium 183.2, Carbohydrate 12.5, Fiber 5.9, Sugar 2.7, Protein 8.5
SPINACH WITH PANCETTA
Provided by Craig Claiborne And Pierre Franey
Categories side dish
Time 25m
Yield Four servings
Number Of Ingredients 6
Steps:
- Rinse the spinach well and drain it. Remove tough stems, center membranes and blemished leaves. There should be about 10 cups reasonably well-packed. Break the spinach into two-inch pieces
- Heat the pancetta in a skillet and cook until rendered of fat.
- Cut the onion into quarters. Cut each quarter crosswise into the thinnest possible slices. Add the onion pieces to the pancetta in the skillet. Add the spinach and cook, stirring, until it is wilted. Add salt, pepper and lemon juice and cook about one minute. Serve immediately.
Nutrition Facts : @context http, Calories 120, UnsaturatedFat 5 grams, Carbohydrate 7 grams, Fat 8 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 418 milligrams, Sugar 2 grams, TransFat 0 grams
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