Italian Style Braised Spinach With Shallots And Garlic Recipes

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GARLIC SAUTEED SPINACH



Garlic Sauteed Spinach image

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

1 1/2 pounds baby spinach leaves
2 tablespoons good olive oil
2 tablespoons chopped garlic (6 cloves)
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 tablespoon unsalted butter
Lemon
Sea or kosher salt, optional

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.

MUSHROOMS AND SPINACH ITALIAN STYLE



Mushrooms and Spinach Italian Style image

This recipe is a typical recipe of Southern Italy, specifically Apulia. Spinach and mushrooms are sauteed with onion, garlic, balsamic vinegar, and white wine.

Provided by Salvatore

Categories     Side Dish     Vegetables     Greens

Time 30m

Yield 4

Number Of Ingredients 9

4 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, chopped
14 ounces fresh mushrooms, sliced
10 ounces clean fresh spinach, roughly chopped
2 tablespoons balsamic vinegar
½ cup white wine
salt and freshly ground black pepper to taste
chopped fresh parsley, for garnish

Steps:

  • Heat the olive oil in a large skillet over medium-high heat. Saute onion and garlic in the oil until they start to become tender. Add the mushrooms, and fry until they begin to shrink, about 3 to 4 minutes. Toss in the spinach, and fry, stirring constantly for a few minutes, or until spinach is wilted.
  • Add the vinegar, stirring constantly until it is absorbed, then stir in the white wine. Reduce heat to low, and simmer until the wine has almost completely absorbed. Season with salt and pepper to taste, and sprinkle with fresh parsley. Serve hot.

Nutrition Facts : Calories 199.2 calories, Carbohydrate 10.3 g, Fat 14.2 g, Fiber 3.1 g, Protein 5.6 g, SaturatedFat 2 g, Sodium 68.8 mg, Sugar 4.1 g

ITALIAN SAUTEED SPINACH AND SPINACH WITH BRUSSELS SPROUTS



Italian Sauteed Spinach and Spinach with Brussels Sprouts image

This is an Italian garlicky flavored sauteed spinach. The spinach is made with fresh baby spinach and is perfect for spinach lovers in Italian bread as a sandwich or side dish.

Provided by Claudia Lamascolo

Categories     vegetables, spinach recipes, sauteed vegetables

Time 13m

Yield 4

Number Of Ingredients 8

Italian Style Spinach
2 cloves fresh garlic sliced (or more taste)
1 15 - ounce bag of fresh baby spinach washed and left wet ( I never use canned or frozen, but you can if you like either one)
3 tablespoons extra virgin olive oil
red pepper flakes for heat to taste
salt and pepper to taste
water, vegetable or chicken broth
Hard Crusted Italian Bread

Steps:

  • For the Fried Italian Sauteed Spinach:
  • In a large frying pan, add the oil and place the wet-washed spinach in the frying pan before it gets hot to avoid splattering.
  • Saute the spinach adding salt, pepper, and red pepper flakes to taste until it's wilted.
  • This takes around 5 to 8 minutes.
  • If it's not as tender as you prefer your spinach softer, just add more broth or water and continue to saute the spinach until the desired doneness.
  • Bonus Recipe
  • Brussels Sprouts and Sauteed Spinach Recipe
  • 1/4 pound chopped prosciutto or ham
  • 1 1/2 teaspoon olive oil
  • 2 tablespoons butter
  • 2 lbs fresh Brussels sprouts thinly sliced
  • 2 cup fresh spinach
  • 2 cloves fresh minced garlic
  • 1/2 teaspoon sea salt
  • pinch of cayenne pepper
  • coarsely ground black pepper to taste
  • 1/2 cup chicken broth
  • 1/2 cup sliced almonds or pumpkin seeds for allergies
  • 1 tablespoon good grade balsamic vinegar
  • Optional Topping: Italian flavored bread crumbs mixed with Pecorino Romano Cheese.
  • In a large nonstick saucepan, cook and stir prosciutto in olive oil for 3 minutes until crisp.
  • Remove from heat drain on a paper towel.
  • Add butter to drippings in the pan, add brussels sprouts, spinach, and garlic, salt, pepper cook and stir until they are tender.
  • Stir in the broth, boil.
  • Cook around 25 minutes or until the sprouts are tender, stir in walnuts, balsamic vinegar, and top with prosciutto.
  • Topping is optional: sprinkle with Pecorino Romano Cheese mixed with Italian flavored Bread Crumbs.

BRAISED SPINACH



Braised Spinach image

Provided by Giada De Laurentiis

Categories     side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 7

1/4 cup extra-virgin olive oil
2 large red onions, sliced
4 garlic cloves, minced
4 large bunches fresh spinach, washed with water still clinging to leaves, stems trimmed and leaves coarsely chopped
2 tablespoons soy sauce
3/4 teaspoon dried crushed red pepper flakes
Salt and freshly ground black pepper

Steps:

  • Heat the oil in a very large pot over medium heat. Add the onion and garlic, and saute until tender, about 8 minutes. Add 1/3 of the spinach and saute until it begins to wilt, about 1 to 2 minutes. Continue adding the spinach 1 handful at a time, sauteing just until it begins to wilt before adding more. Add the soy sauce and crushed red pepper. Saute over high heat until spinach wilts. Season the mixture, to taste, with salt and black pepper. Transfer the mixture to a bowl and serve.

FAST AND EASY SPINACH WITH SHALLOTS



Fast and Easy Spinach with Shallots image

Here's a simple, healthy side dish that's fast and easy to prepare.

Provided by motherteresa

Categories     Side Dish     Vegetables     Greens

Time 13m

Yield 4

Number Of Ingredients 4

1 tablespoon olive oil
1 shallot, diced
1 (10 ounce) bag baby spinach leaves
kosher salt and freshly ground pepper to taste

Steps:

  • In a large skillet, heat olive oil over medium heat. Stir in shallots and cook until transparent, about 5 minutes. Add spinach, sprinkle with salt and pepper; cook and stir 3 to 5 minutes until leaves are wilted and reduced.

Nutrition Facts : Calories 55.2 calories, Carbohydrate 4.7 g, Fat 3.7 g, Fiber 1.6 g, Protein 2.3 g, SaturatedFat 0.5 g, Sodium 157.7 mg, Sugar 0.7 g

SAUTEED SPINACH AND TOMATOES



Sauteed Spinach and Tomatoes image

Delicate spinach becomes a stand-out side dish when tossed with bursting cherry tomatoes and golden brown shallots.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 6

1/4 cup extra-virgin olive oil
4 small shallots, thinly sliced
1 pint cherry or grape tomatoes
2 bunches spinach (1 1/2 pounds total), trimmed and washed
Coarse salt and ground pepper
1/4 cup finely grated Pecorino Romano (4 ounces)

Steps:

  • In a large skillet, heat olive oil over medium-high. Add shallots and cook, stirring often, until soft and starting to brown, about 4 minutes. Add tomatoes and cook until tomato skins are split and shallots are golden brown, about 2 minutes.
  • Gradually add spinach, season with salt and pepper, and cook until tender, 3 minutes. To serve, sprinkle with Pecorino Romano.

Nutrition Facts : Calories 324 g, Fat 23 g, Fiber 5 g, Protein 16 g

SAUTéED SPINACH WITH CRISPY SHALLOTS



Sautéed Spinach with Crispy Shallots image

Fresh spinach is sautéed in garlic and lemon topped with crispy shallots.

Provided by Janette

Categories     Side dishes

Time 20m

Number Of Ingredients 7

2 tablespoons vegetable oil
4 ounces sliced into rings
4 garlic cloves, finely chopped or grated
1 1/2 pounds fresh spinach, rinsed and dried
1 teaspoon salt
¼ teaspoon ground black pepper
Juice of 1 lemon

Steps:

  • To a large sauté pan, add the vegetable oil over medium heat. The oil is ready when you drop a small piece of shallot and it sizzles. Fry the shallots for about 5 minutes, turning until they are evenly browned. Remove, drain on a paper towel and set aside. Turn the heat down to medium low. Add the grated garlic and cook for 1 minute, stirring, do not allow to brown our burn. Immediately add the spinach, salt and pepper and stir well to coat in the oil and garlic. If all of the spinach doesn't fit, just add enough to fit and keep adding as it cooks down, mixing. Cook the spinach until wilted. Add the lemon juice and toss to mix well. Serve warm topped with the crispy shallots.

Nutrition Facts : Calories 247 calories, Carbohydrate 9 grams carbohydrates, Fiber 4 grams fiber, Protein 5 grams protein, SaturatedFat 11 grams saturated fat, Sodium 258 milligrams sodium, Sugar 2 grams sugar

BRAISED SPINACH WITH GARLIC, ONION, AND PINE NUTS



Braised Spinach with Garlic, Onion, and Pine Nuts image

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

2 lbs fresh spinach, washed well to remove sand,drained,stemmed,and very coarsely chopped
1 sweet onion, chopped (Texas-1015, Vidalia, Maui, or Walla Walla)
2 tablespoons minced garlic
extra virgin olive oil
1/4 teaspoon freshly grated nutmeg (optional)
1 lemon, juice and zest of, grated,to taste
kosher salt
fresh ground black pepper
1/4 cup toasted pine nuts, to taste

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

ITALIAN BRAISED CHICKEN WITH TOMATOES AND OLIVES



Italian Braised Chicken with Tomatoes and Olives image

This is my favorite Italian Braised Chicken recipe. The chicken thighs are first seared until the skin is crispy then they're gently simmered in a delicious tomato and olive sauce. The chicken becomes super flavorful and tender. This is a healthy dinner recipe you don't want to miss.

Provided by Kristen Stevens

Categories     Dinner

Time 1h

Number Of Ingredients 13

2 teaspoons olive oil
8 chicken thighs (skin on or off, your choice)
Salt and pepper (for seasoning the chicken)
1 medium onion (finely minced)
4 cloves garlic (chopped)
4 tablespoons tomato paste
28 ounce can diced tomatoes
1 cup coarsely chopped olives
2 tablespoons each: capers and balsamic vinegar
1 teaspoon each: chopped rosemary and oregano
A pinch of red pepper flakes
Optional: 1 teaspoon honey (omit for Whole30)
Salt and pepper (to taste)

Steps:

  • Set your oven to 400 degrees.
  • Heat the oil in a large, ovenproof pan over medium-high heat. Add the chicken thighs to the pan, skin side up. Season the chicken skin with a pinch of salt and a little pepper on each piece. Once some of the fat has been released into the pan, flip the chicken over and cook until the skin is brown and crispy, about 7-8 minutes. If using skinless thighs, cook them until the meat starts to brown. Remove the chicken from the pan. (While the chicken is cooking, prep the rest of the ingredients.)
  • Pour out all but a few teaspoons of the oil. Add the onion to the pan and let it cook until soft, about 3-4 minutes. Add the garlic and cook for 1 minute more. Add the tomato paste to the pan and let it cook until it has darkened slightly and is fragrant smelling, about 3 minutes.
  • Add all the remaining ingredients to the pan and stir well. Season to taste with sea salt and black pepper. Nestle the chicken back into the pan, skin side up. Pop the chicken into the oven and let it cook for 40 minutes. Remove the chicken from the oven and serve it right away.

Nutrition Facts : ServingSize 1 serving = ¼ of the recipe, Calories 407 kcal, Carbohydrate 18 g, Protein 47 g, Fat 17 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 215 mg, Sodium 1270 mg, Fiber 5 g, Sugar 9 g, UnsaturatedFat 12 g

GARLIC & SHALLOT SPINACH



Garlic & shallot spinach image

Sauteéing green veg lets you add loads of flavour and get ahead with your meal; when you're ready to serve, simply give the cooled veg a few turns in the hot pan

Provided by Jane Hornby

Categories     Dinner, Side dish

Time 20m

Number Of Ingredients 4

250g large leaf spinach (not baby)
2 tbsp mild olive oil
handful small shallots , peeled
1 garlic clove , peeled but left whole

Steps:

  • Tip the spinach into a pan of boiling water. Leave until just wilted and bright green, then drain and cool under cold running water. Squeeze as much water as you can from the leaves. Can be done up to 1 day ahead.
  • To serve, heat the oil in a frying pan. Sauté the shallots for 5 mins or until tender. Add the garlic, fry for 30 secs, then toss in the spinach. Season, then stir until reheated.

Nutrition Facts : Calories 135 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Protein 4 grams protein, Sodium 0.45 milligram of sodium

BEST EVER ITALIAN SPINACH



Best Ever Italian Spinach image

This is the best ever Italian Spinach. I believe it is very close to the recipe used by the Memphis resteraunt called Grisanti's. This recipe would also be VERY easy to double or triple. I hate eggs, and I love this recipe. My husband is not a huge 'green veggie' fan, and he loves this recipe. It is great, fast, easy, involves common ingredients, and will be a staple in your kitchen. I am going to try cooking in batches and putting in ziplocks to freeze (OAMC).

Provided by Katwomyn

Categories     Spinach

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 6

1 (10 ounce) box frozen chopped spinach
3 tablespoons olive oil
1 garlic clove, minced (I used 3)
1/4 teaspoon salt
2 eggs
fresh parmesan cheese (to garnish)

Steps:

  • Thaw spinach and squeeze out excess water.
  • Now, squeeze some more and set aside.
  • In a saute skillet, over medium heat, add olive oil and garlic.
  • Cook until garlic is golden brown (don't burn it!).
  • Add spinach and seasonings, saute for 3-4 minutes.
  • Break in eggs and continue to saute and stir until eggs are cooked and thoroughly mixed into the spinach.
  • Drain any excess oil and transfer to serving platter.
  • Sprinkle grated Paremesan cheese over the top, amount to your liking.

ITALIAN STYLE BRAISED SPINACH WITH SHALLOTS AND GARLIC



ITALIAN STYLE BRAISED SPINACH WITH SHALLOTS AND GARLIC image

Categories     Vegetable

Yield 4 servings

Number Of Ingredients 8

1 1/4 lbs fresh spinach
2 tsp olive oil
2 shallots, finely chopped
4 cloves garlic, minced
2 tbsp lemon juice
1/8 tsp salt
1/4 tsp pepper
1 1/2 tbsp pine nuts, toasted

Steps:

  • PREPARATION INSTRUCTIONS 1. Trim away stems from spinach and wash well. Do not dry; allow water to cling to the leaves. Heat olive oil in Dutch oven over medium heat until hot. Add shallots and garlic; cook, stirring, until shallots are tender, 2 to 3 minutes. 2. Place spinach in pan. Drizzle with lemon juice; sprinkle with salt and pepper. Cover; cook 10 minutes, stirring occasionally. Sprinkle with pine nuts.

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