BRAISED SPINACH WITH GARLIC, ONION, AND PINE NUTS
My favorite supermarket had some beautiful fresh spinach on sale a few weeks ago, and I just had to load up on it, cheap AND beautiful... who could ask for more! This is one of the ways I chose to use it.
Provided by Toby Jermain
Categories Spinach
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat a large pot or Dutch oven (it has to be large to hold spinach before wilting) over medium-high heat.
- Heat 1-2 Tbsp olive oil, and saute onion until translucent.
- Add garlic, and continue cooking until onion just begins to brown around the edges, but garlic is not browning.
- Add spinach, with just the water clinging to the leaves, adding by handfuls as the spinach wilts and makes room for more, until all of the spinach is incorporated.
- If desired, drain the rendered juices from the pan before continuing.
- Season with nutmeg, lemon zest and juice, salt, and pepper, to taste, continuing to toss spinach until it is just wilted, but still bright green.
- Stir in toasted pine nuts, and drizzle with more lemon juice and olive oil if desired.
Nutrition Facts : Calories 129.8, Fat 6.7, SaturatedFat 0.6, Sodium 181.3, Carbohydrate 14.5, Fiber 5.8, Sugar 2.8, Protein 8.2
SPINACH WITH PINE NUTS AND RAISINS
A nice side for winter meat entrees, this bright and flavorful dish is a delicious way to get your greens onto any table. The simple list of ingredients makes it easy to prepare. -Gretchen Whelan, San Francisco, California
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Place raisins in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain and set aside., In a Dutch oven, cook pine nuts and garlic in oil over medium heat for 2 minutes. Stir in raisins; cook 1 minute longer. Stir in the spinach, salt and pepper; cook just until tender, 4-5 minutes. Serve with a slotted spoon.
Nutrition Facts : Calories 171 calories, Fat 13g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 175mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
SAUTEED SPINACH WITH PINE NUTS
This is a great fresh and healthy dish. It's the only way I'll eat cooked spinach! The pine nuts add a nice crunch and rounds out the texture of cooked spinach. Quick and easy side dish to almost anything.
Provided by KandB
Categories Spinach
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 171.6, Fat 16.3, SaturatedFat 2.6, Cholesterol 5.5, Sodium 114.1, Carbohydrate 3.6, Fiber 1, Sugar 0.7, Protein 4.7
SPINACH WITH PINE NUTS AND RAISINS
Provided by Marian Burros
Categories easy, quick, side dish
Time 20m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Chop whole onion.
- Heat nonstick pot large enough to hold all the ingredients, until it is medium hot. Add oil, and saute onion.
- Meanwhile, wash, peel, core and seed apples, and cut into small cubes. Reduce heat and add to onion, and continue cooking.
- Trim tough stems from spinach, and wash. Add spinach and raisins to pot; cover, and cook for a couple of minutes, until spinach has wilted. Stir occasionally.
- Stir in pine nuts. Season with salt and pepper, and serve.
Nutrition Facts : @context http, Calories 466, UnsaturatedFat 12 grams, Carbohydrate 75 grams, Fat 16 grams, Fiber 19 grams, Protein 18 grams, SaturatedFat 1 gram, Sodium 512 milligrams, Sugar 41 grams
SPINACH AND PINE NUTS
In the mood for a bit of something green and leafy? Try this scrumptious spinach with pine nuts. Preparation time: 10 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.
Provided by Robyn Webb
Categories Side Dish Vegetables Greens
Time 15m
Yield 6
Number Of Ingredients 5
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.
Nutrition Facts : Calories 83.2 calories, Carbohydrate 8.8 g, Fat 3.9 g, Fiber 5.1 g, Protein 7.2 g, SaturatedFat 0.6 g, Sodium 179.6 mg, Sugar 1 g
SPINACH WITH PINE NUTS AND RAISINS
Provided by Joyce Goldstein
Categories Side Sauté Vegetarian Rosh Hashanah/Yom Kippur Raisin Pine Nut Spinach Kosher Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Rinse the spinach well and remove the stems. Place in a large sauté pan with only the rinsing water clinging to the leaves. Cook over medium heat, turning as needed until wilted, just a few minutes. Drain well and set aside. Add the olive oil to the now-empty pan and place over medium heat. Add the onions and sauté until tender, about 8 minutes. Add the spinach, raisins, and pine nuts and sauté briefly to warm through. Season with salt and pepper and serve warm or at room temperature.
SPINACH PIE WITH RAISINS AND PINE NUTS
Make and share this Spinach Pie With Raisins and Pine Nuts recipe from Food.com.
Provided by Mercy
Categories Savory Pies
Time 2h5m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Make the dough: Combine the flour and salt on the counter and work in the butter until the mixture resembles coarse meal.
- Add 2 of the eggs and continue to work until the mixture forms a dough.
- Gather into a ball and knead gently for a few seconds until smooth; cut into two pieces, one slightly larger than the other, wrap in plastic, and refrigerate for 1 hour.
- Make the filling: Soak the raisins in warm water to cover for 30 minutes; drain.
- eanwhile, heat 1 teaspoon of the olive oil and sauté the pine nuts until golden and aromatic, about 3 minutes, stirring all the while.
- Remove with a slotted spoon.
- Add the remaining olive oil and cook the onions and garlic until wilted.
- Stir in the spinach, salt, pepper, and some freshly grated nutmeg.
- Cook 5 minutes, turn out into a bowl, and stir in the eggs, raisins, pine nuts, and Parmigiano.
- Adjust the salt if necessary.
- Preheat the oven to 375°F.
- Roll out the two balls of dough on a lightly floured work counter to a thickness of 1/8".
- Line a buttered 9" springform pan with the larger circle, fill with the spinach mixture, and close with the smaller circle.
- Brush with the remaining beaten egg and bake 35 minutes, until the dough is golden brown and crisp.
- Serve hot or at room temperature.
Nutrition Facts : Calories 789.7, Fat 47.7, SaturatedFat 20.6, Cholesterol 207.7, Sodium 582.2, Carbohydrate 70.9, Fiber 5.3, Sugar 13.5, Protein 23.8
SPINACH, FETA, AND PINE-NUT PHYLLO TART
Categories Leafy Green Bake Vegetarian Lunch Feta Parmesan Pine Nut Spinach Healthy Phyllo/Puff Pastry Dough Gourmet
Yield Serves 6 as a main course
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F.
- Make filling:
- In a shallow baking pan toast pine nuts in middle of oven until golden, about 4 minutes, and cool. Finely chop onion and in a large heavy skillet cook in oil over moderately low heat, stirring, until softened. Squeeze spinach to remove as much liquid as possible and stir with salt into onion. Cook spinach mixture over moderate heat, stirring occasionally, until any liquid is evaporated, 1 to 2 minutes, and cool slightly. In a large bowl whisk eggs until combined and stir in spinach mixture, pine nuts, feta, and bread crumbs until combined well. Filling may be made 1 day ahead and chilled, covered. Bring filling to room temperature before proceeding.
- Stack phyllo sheets and cover with 2 overlapping sheets plastic wrap and then a dampened kitchen towel. In a small saucepan melt butter and cool slightly. Lightly brush a 10 1/2- by 7 1/2- by 1-inch rectangular tart pan with a removable fluted rim with butter.
- On a work surface lightly brush 1 phyllo sheet with butter. Sprinkle 1 tablespoon Parmesan evenly over buttered phyllo and repeat layering with 5 more phyllo sheets, butter, and 5 tablespoons Parmesan. Arrange last phyllo sheet on stack and lightly brush with butter. Transfer phyllo to tart pan, letting excess hang over edge, and spoon filling onto phyllo, spreading evenly. Fold edges of pastry over filling, leaving center uncovered , and lightly brush top of phyllo with butter. Sprinkle remaining 1/4 cup Parmesan over exposed filling and bake tart in middle of oven until golden, 25 to 30 minutes. Serve tart warm or at room temperature.
SPINACH WITH SOUR CREAM AND TOASTED PINE NUTS
Categories Side Vegetarian Quick & Easy Pine Nut Spinach Sour Cream Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 6
Steps:
- In a large skillet cook the pine nuts in the oil over moderate heat, stirring, for 2 minutes, or until they are golden, and transfer them with a slotted spoon to a small dish. In the skillet cook the onion, stirring occasionally, until it is golden, add the spinach, and cook the mixture, covered, stirring once every minute, for 3 minutes, or until the spinach is wilted and tender. Stir in the sour cream, the lemon juice, and salt and pepper to taste, remove the skillet from the heat, and sprinkle the mixture with pine nuts.
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.
SPINACH WITH PINE NUTS & GARLIC
A stylish side dish that's ready in a flash
Provided by Mary Cadogan
Categories Dinner, Side dish, Supper
Time 5m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 127 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.84 milligram of sodium
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