SPINACH 'N ONIONS
Nice way to serve spinach and so good for you! The secret is not to overcook the spinach. I like to add a few roasted pine nuts or pumkin seeds with a nice jolt of Marsala wine. I love to serve this recipe with recipe#399309. Just spoon the sauce over the spinach when it is on the plate MMMmm
Provided by Bergy
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat oil in a skillet.
- When it is hot but not smoking add onions.
- Saute, stirring constantly, until the onion is carmelized, about 15 min let some of the onion get quite dark and crisp.
- Add spinach, but only for a minute or two, stir until just wilted.
- Add lemon juice and salt& pepper.
- Serve.
SAUTEED SPINACH WITH BACON AND ONIONS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a large saute pan, melt the bacon grease over medium heat. Add the onion and garlic and stir to cook until the onions are very soft, about 5 minutes. Add the vinegar, crushed red pepper flakes, salt and pepper and stir; add the spinach and toss it around, cooking until it's just wilted, 1 to 2 minutes. Serve immediately so the spinach is wilted but not soggy.
SPINACH WITH ONIONS & PINE NUTS
Jazz up a bag of spinach with caramelised onions and the crunch of pine nuts
Provided by Jane Hornby
Time 25m
Number Of Ingredients 8
Steps:
- Heat the oil in a large, deep pan. Add the onions, cover, then gently fry for 15 mins until soft and almost transparent. Add the butter and pine nuts, turn up the heat, then fry for 5 mins more or until the onions are dark golden. Stir in the garlic, grate in a little nutmeg, then fry for 1 min. Splash in vinegar.
- Meanwhile, heat the largest pan you have until very hot. Throw in half the spinach, cover for 20 secs, then stir until just wilted. Tip into a colander set over a bowl, then repeat with the second bag of spinach.
- To serve, toss the cooked spinach into onion mix and season generously.
Nutrition Facts : Calories 203 calories, Fat 16 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 7 grams sugar, Protein 7 grams protein, Sodium 0.73 milligram of sodium
SPINACH AND ONION MOLD
Number Of Ingredients 13
Steps:
- In a large saucepan over medium heat blanch 20 to 25 romaine leaves in boiling water until just wilted, about 1 minute. Drain well. Line a buttered 6-cup ring mold with overlapping leaves.Cook spinach as directed on package. Drain press against sieve to remove moisture set aside.Preheat oven to 350° F. In a large skillet over medium-high heat sauté onion in butter or margarine until soft. Stir in flour, salt and dill weed. Cook and stir over medium heat for 1 to 2 minutes. Add milk. Stirring over medium heat, bring to a boil and boil until thickened. Remove from heat.In a large mixer bowl beat eggs well. Beat in hot onion sauce stir in spinach, cracker crumbs and cheese. Spoon into prepared mold. Set in a larger baking pan fill pan with boiling water to reach halfway up mold. Bake for 45 to 50 minutes or until a knife inserted 1 inch from edge comes out clean. Remove from water and unmold onto platter.Serve hot or chilled. Fill center with carrots or tomatoes. Garnish with lemon slices and/or cherry tomatoes.
Nutrition Facts : Nutritional Facts Serves
HARVEST SPINACH RING
Baked in a ring mold, this elegant spinach and Cheddar side dish has a souffle-like texture. It's ideal for entertaining.
Provided by My Food and Family
Categories Dairy
Time 55m
Yield Makes 12 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Beat egg whites in small bowl with electric mixer on high speed until stiff peaks form; set aside. Beat egg yolks in large bowl with electric mixer on medium speed until thick and lemon colored. Add cheese, flour, butter, onions, lemon juice and seasonings; beat until well blended. Add spinach; mix well. Gently stir in egg whites.
- Grease 6-1/2-cup ring mold; line bottom with strip of foil. Grease foil; spoon spinach mixture into mold. Place mold in large shallow baking pan, then place in oven. Carefully pour boiling water into baking pan to come 1/2 inch up side of mold.
- Bake 30 to 35 min. or until knife inserted near center comes out clean. Loosen side of mold with knife; unmold onto serving plate. Remove foil.
Nutrition Facts : Calories 160, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 95 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 10 g
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