SPINACH TORELLI WITH CHERRY TOMATOES AND BLACK OLIVES
Steps:
- In a 12-inch skillet, heat 1 quart of olive oil until it reaches 375 degrees F.
- Season the eggplant cubes with salt and pepper, and then dredge them in flour. When the oil is at the right temperature, add the eggplant and fry until golden brown. Remove with a slotted spoon and set aside to drain on paper towels.
- Cook the pasta in a large pot of boiling, salted water until al dente.
- Heat 1/4 cup olive oil in a medium saucepan over medium heat. Add the garlic and suate for 1 minute. Then add the anchovy fillets, cherry tomatoes, black olives, capers, and basil, and saute for 2 minutes.
- Once the pasta is cooked, immediately drain it, and add it to the saucepan. Toss pasta with tomato mixture, and let flavors combine for 2 minutes.
- To plate, divide the pasta among 2 plates, and spoon the extra sauce on top. Leave room on the side of each plate for the star-shaped tomatoes, and then spoon the eggplant on top of the tomato stars.
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.
GREEK-STYLE RICE WITH SPINACH, FETA, AND BLACK OLIVES
Provided by Paula Wolfert
Categories Olive Rice Side Vegetarian Feta Spinach Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 as a side dish or supper with crusty bread
Number Of Ingredients 11
Steps:
- Wash the spinach and tender stems until the water runs clean; drain. If leaves are large and crinkly, sprinkle lightly with salt and mix well. Let stand in a colander 15 minutes; rinse and squeeze out excess moisture. Shred the spinach to make about 3 cups.
- Heat 3 tablespoons of the olive oil in a 10-inch straight-sided skillet. Add the scallions, onions, a pinch of salt, and 1/4 cup water and cook, covered, over medium-low heat for 10 minutes. When the water evaporates, slowly let the onions turn golden, stirring occasionally. Add 1 cup water, the reduced tomato purée, and rice. Cover and cook for 10 minutes.
- Spread the spinach and dill over the rice, cover, and cook 10 minutes longer. Remove from heat, mix, then place a double thickness of paper toweling over the rice, cover again, and let stand until cool. Adjust the seasoning with black pepper and salt and drizzle with the remaining tablespoon olive oil. Serve at room temperature garnished with black olives and feta cheese or yogurt.
PAN-BAKED LEMON SOLE WITH SPINACH, OLIVES, AND TOMATOES
Steps:
- Make sauce:
- Cook garlic in 2 tablespoons oil in a 2-quart flameproof gratin dish over moderate heat (on stovetop), stirring until softened (but with no change in color), 1 to 2 minutes. Add wine and boil until reduced by half, about 3 minutes. Add tomatoes with juice, breaking them up with a spoon, and gently simmer, stirring occasionally, until thickened, about 20 minutes. Add sea salt and pepper to taste and remove from heat.
- Prepare fish while sauce simmers:
- Preheat oven to 400°F.
- Pulse olives, basil, and anchovy to a coarse paste in a food processor (or finely chop with a knife). Add 2 tablespoons oil and pulse to combine.
- Lay fish fillets, skinned sides down, on a work surface and season with pepper. Divide olive paste among fillets and spread evenly. Beginning at narrow end, roll up each fillet.
- Bake fish:
- Arrange fish rolls, seam sides down, on tomato sauce in gratin dish. Drizzle with remaining tablespoon oil and bake, uncovered, in middle of oven, until fish is just cooked through, about 15 minutes.
- Transfer fish to 4 heated plates. Heat tomato sauce in gratin dish over moderate heat (on stovetop), then add spinach and cook, stirring, until wilted, about 1 minute. Spoon sauce with spinach alongside fish.
BLANCHED SPINACH WITH OLIVE OIL AND LEMON
This vegetable side is simple and light -- the perfect accompaniment to a hearty meal.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 6
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.
GREEK RICE WITH SPINACH, FETA AND BLACK OLIVES
A delicious, simple, Paula Wolfert recipe. Serve with lots of crusty bread. You can make things easy on yourself by getting the bags of ready-cleaned spinach.
Provided by evelynathens
Categories One Dish Meal
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Wash the spinach and tender stems until the water runs clean; drain.
- If leaves are large and crinkly, sprinkle lightly with salt and mix well.
- Let stand in a colander 15 minutes; rinse and squeeze out excess moisture.
- Shred the spinach to make about 3 cups.
- Heat 3 tablespoons of the olive oil in a 10-inch straight-sided skillet.
- Add the scallions, onions, a pinch of salt, and 1/4 cup water and cook, covered, over medium-low heat for 10 minutes.
- When the water evaporates, slowly let the onions turn golden, stirring occasionally.
- Add 1 cup water, the reduced tomato purée, and rice.
- Cover and cook for 10 minutes.
- Spread the spinach and dill over the rice, cover, and cook 10 minutes longer.
- Remove from heat, mix, then place a double thickness of paper toweling over the rice, cover again, and let stand until cool.
- Adjust the seasoning with black pepper and salt and drizzle with the remaining tablespoon olive oil.
- Note: This is delicious served at room temperature garnished with black olives and feta cheese or yogurt.
Nutrition Facts : Calories 284.7, Fat 14.7, SaturatedFat 2.1, Sodium 192.9, Carbohydrate 33.5, Fiber 6.7, Sugar 4.1, Protein 9.2
CHICKPEA AND SPINACH WITH FRESH FIGS AND BLACK OLIVES TAJINE.
I thought I might do a little variation on a traditional morrocan dish (because I bought myself a new Tajine). This Dish has the unusual combination of orange zest and fresh green chillies and whole spices.The Tajine I am using is a 32cm one (quite large but everything will fit in a large casserole dish). And please try to use Fresh figs (I have a little tree that gives me some fruit now and then) and tinned spinach (it just has that deeper taste). I just like it in a bowl with warm pita or soft tortilla but can be served with couscous or boiled rice. Please enjoy and let me know what you think...I love it.
Provided by Baldiechef
Categories Stew
Time 2h30m
Yield 8-10 serving(s)
Number Of Ingredients 20
Steps:
- Heat your 6 tbls of olive oil in a pan and fry your onions till see through (not golden). Add your garlic now cook till golden.
- Add your olives and gently cook till they soften slightly (don't let your onion and garlic burn).
- lower the heat and add your WHOLE SPICE let them heat through for a min or two (you should smell a nutty scent).Remove from heat.
- Add the POWDER SPICE to the warm pan and stir put back on a low heat and keep moving the mix around for no more than a min (don't let it burn) it may smell muddy--that's the cinnamon and chile (they don't like each other but taste great together) but that means it's ready.
- Mix in your TINNED drained spinach,.
- Add your veg stock to the mixture and stir in, bring too simmer point and remove from heat.
- Put your chickpeas (rinsed and drained) into your Tajine or casserole and stir in the mixture. Make sure you cover with a lid and place in a cold oven.
- Cook for one and a half hours on 200°C.
- While that's simmering away place together the figs, coriander, chilie, and 2 tbps of olive oil.and mix gently together, set aside to let the flavours meld.
- After an hour and a half remove from the oven and pour the fig mix over the spinach and chickpeas, recover and cook for a further 30 minutes--don't stir.
- Remove from the oven and now gently turn it all together and salt to taste.
- Sprinkle the orange zest over and take to the table.
Nutrition Facts : Calories 290.5, Fat 15.9, SaturatedFat 2.1, Sodium 321.6, Carbohydrate 33.9, Fiber 7.8, Sugar 10.7, Protein 7.7
DELICIOUS SPINACH SALAD
My take on baby spinach leaves, dressed with crumbly feta cheese, veggies, and a light dash of red wine vinegar, lemon juice, and olive oil.
Provided by Anonymous
Categories Salad Vegetable Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 12
Steps:
- Mix spinach, carrots, croutons, green onions, black olives, feta cheese, black beans, and pine nuts together in a large bowl.
- Whisk olive oil, vinegar, lemon juice, salt, and pepper together in a small bowl. Drizzle over spinach mixture; stir to coat.
Nutrition Facts : Calories 198.2 calories, Carbohydrate 12.7 g, Cholesterol 8.3 mg, Fat 14.5 g, Fiber 4.3 g, Protein 6.8 g, SaturatedFat 3.2 g, Sodium 326.7 mg, Sugar 2.8 g
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