Garlic Orange Spinach Recipes

SPINACH-AND-GARLIC LENTILS

Steps:

• Combine the lentils, tomato, 2 cloves of garlic, ginger, serrano chile, turmeric and 6 cups water in a large saucepan. Bring to a high simmer and cook, occasionally whisking vigorously, until the lentils are tender and begin to fall apart and the mixture is like a thin porridge, 15 to 18 minutes. Add the spinach to the pan in batches and stir until wilted. Add the lemon juice and 1 1/2 teaspoons of salt. Remove from the heat.
• Melt the butter in a small skillet over medium heat. Add the remaining clove of garlic and the cumin seeds and mustard seeds. Swirl until the garlic and is golden and fragrant, about 3 minutes.
• Pour the lentils into a large serving bowl and drizzle with the garlic butter. Serve hot.

GARLIC SPINACH

Steps:

• Heat the butter in a skillet over medium heat. Stir in the garlic; cook and stir until the garlic is fragrant, about 2 minutes. Add the spinach a few handfuls at a time, stirring until wilted before adding more, about 5 minutes. Stir in the lemon juice, and season with garlic salt.

SPINACH WITH ORANGES

Steps:

• Wash spinach, and trim.
• Mince garlic.
• Heat nonstick pot. Saute garlic about 30 seconds, add spinach and cover. Cook until spinach wilts, about 1 or 2 minutes.
• Peel oranges, and cut each segment in half. Stir into spinach, season with salt and pepper, and serve.

SAUTEED SPINACH WITH GARLIC

Steps:

• In a large sauté pan, heat oil over medium-high heat.
• Add garlic and cook, stirring , about 30 seconds.
• Add orange juice; cook until reduced a bit, about 30 seconds.
• Add spinach and sauté, stirring constantly, until it begins to wilt.
• Season with salt and pepper and stir well.

PORK TENDERLOIN WITH GARLIC-ORANGE VINAIGRETTE AND SAUTEED SPINACH

Steps:

• In a large skillet, heat 1 tablespoon oil over medium; season pork with salt and pepper. Add pork to skillet, and cook, turning occasionally, until an instant-read thermometer inserted in thickest part registers 145 degrees, 20 to 25 minutes (reduce heat if pork browns too quickly). Transfer pork to a plate, and cover loosely with aluminum foil; let rest 5 to 10 minutes (reserve skillet).
• Meanwhile, in a blender, combine orange juice, mustard, honey, garlic, and 2 tablespoons oil. Season with salt and pepper, and blend until smooth; set vinaigrette aside.
• In reserved skillet (if bottom of skillet is blackened, use a new one), heat remaining tablespoon oil over high. Add as much spinach as will fit; toss until wilted, adding more spinach as there is room, 3 to 5 minutes total. Drain off excess liquid, and season spinach with salt and pepper. Slice pork and drizzle with vinaigrette; serve with spinach.

GARLIC-ORANGE SPINACH

Steps:

• In a large sauté pan, heat oil over medium-high heat. Add garlic and cook, stirring constantly, until it begins to brown, about 30 seconds.
• Add orange juice and cook until reduced, about 30 seconds. Add spinach and orange zest; sauté until spinach just wilts. Remove from heat and season with salt and pepper.

GARLIC-ORANGE SPINACH

Steps:

• In a large saute'pan, heat oil over medium-high heat. Add gaarlic and cook, stirring constantly, until it begins to brown, about 30 seconds. Add orange juice and cook until reduced,about 30 seconds. Add spinach and orange zest; saute' until spinach just wilts. Remove from heat and season with salt and pepper.