Sauteed Spinach With Pine Nuts Recipes

Steps:

• Heat 1 tablespoon oil and 1 garlic clove in a 12-inch straight-sided skillet over medium-high heat, until garlic is golden, about 3 minutes. Add a quarter of the spinach, and cook just until it wilts, about 2 minutes. Transfer to a colander; drain. Repeat with remaining oil, garlic, and spinach.
• Transfer spinach to a bowl. Season with salt and pepper. Squeeze lemon over spinach, and top with pine nuts.

Steps:

• In a medium saucepan over medium heat, add the oil and heat. Add the shallots and garlic and saute until softened. Add the raisins and cook until warm, about 1 minute. Add the pine nuts, increase the heat, and add the sherry vinegar. Stir with a wooden spoon to scrape up the browned bits that cling to the bottom of the pan. Add the butter and melt, then add the spinach and stir or toss with tongs until wilted. Season with salt and pepper, to taste, and serve.

Steps:

• Pick over the spinach leaves and remove the large stems. Wash and drain well. Remove all the moisture by placing between paper towels and patting dry.
• In a large skillet over high heat, heat 1 tablespoon of the olive oil and half the spinach, half the nutmeg and half the pine nuts. Add salt and pepper to taste. Cook and toss very quickly until the spinach is just wilted. Drain. Repeat the procedure with the remaining ingredients and serve hot.

Steps:

• Wash the spinach, but allow the water to cling to the leaves. Cook the spinach until it wilts in a skillet over medium-high heat, about 3 minutes.
• Heat the oil in a skillet over medium-high heat. Add the spinach, pine nuts, and garlic and cook for 2 minutes. Season with pepper and serve.

Steps:

• toast pine nuts lightly in pan and set aside. Watch carefully these are easy to burn!
• In large skillet warm olive oil then add garlic. Cook garlic just until it starts to pop then add spinach and lemon juice.
• Keep tossing spinach and as it starts to wilt and add in pine nuts; add light sea salt and cracked pepper to taste.
• You want to cook spinach until it's just completely wilted, but not until it's mush. Turn off heat, add grated cheese and toss lightly as it melts. Remove from pan to serving dish and top with a little more grated cheese and you're ready to go.

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.

Steps:

• Place golden raisins in a small bowl, and cover with 3/4 cup warm water; set aside. Remove any tough stems from spinach, and wash thoroughly. Set aside.
• Place a wide, 6-quart saucepot over medium-high heat, and add olive oil. Add garlic, and saute for 1 minute. Add pine nuts. Cook, stirring constantly, until golden brown, about 1 minute. Drain the reserved raisins, and add them to pan. Add spinach, and season with salt and pepper to taste. Cook, stirring constantly, just until spinach has wilted, 3 to 4 minutes. Serve immediately.

Steps:

• Heat oil in a nonstick skillet over medium-high heat. Add garlic; cook 30 seconds. Stir in tomatoes (this is where I add the slivered red onions); cook 2-3 minutes. Add spinach, pushing leaves down into skillet.
• Toss spinach with tongs until it's wilted, about 5 minutes. Season spinach with salt. Garnish spinach and tomatoes with pine nuts.

Steps:

• Wash the spinach thoroughly and cram into a large pan. Pour over a little boiling water, cover tightly and cook for 2-3 mins, until the leaves have wilted.
• Tip into a colander and drain well. Use the side of a small plate to press the spinach down to extract the last of the water. If using frozen, defrost in the microwave and drain.
• Meanwhile heat the oil, add the pine nuts and fry until golden. Add the garlic and fry briefly, then stir in the spinach and stir until heated through. Season and serve in a warm side dish.