Pan Fried Spinach Recipes

PAN FRIED SPINACH

Steps:

• In a skillet over medium heat, fry the bacon until evenly brown and crisp. Drain, crumble, and set aside.
• Melt the butter and heat the olive oil in a large skillet over medium heat. Mix in the crumbled bacon, garlic, and onion. Cook and stir 2 minutes, then mix in the spinach until evenly coated with the butter and oil. Cover skillet, reduce heat to low, and cook 5 minutes, stirring often, or until spinach is tender. Season with salt and pepper to serve.

EASY FRIED SPINACH

Steps:

• Melt the butter with the canola oil in a large skillet over medium heat until it stops bubbling. This allows the water from the butter to evaporate. Add the garlic; cook and stir for about 2 minutes, until it is just beginning to brown. Put in the spinach leaves and cook for about 5 minutes while stirring, until the leaves are dark and are about 1/4 of their original size.

FRIED SPINACH

Steps:

• In a large heavy saucepan or deep-fat fryer, heat 3 or 4 inches of oil to 350/F. Preheat the oven to very low and put a paper towel-lined roasting pan in it to warm. Standing well away from the top of the pot in case the oil spatters, take a handful of leaves at a time and throw them into the hot oil for about 30 seconds, or until crisp and bright green. Remove with a skimmer or tongs to the towel-lined pan and sprinkle with a little salt and pepper. Fry the remaining spinach in the same way. (The spinach can be kept at room temperature after frying for up to 2 hours, then reheated in a low oven just before serving.)

PAN-FRIED SPINACH RAVIOLI

Steps:

• In a large skillet, bring 1 cup water to a simmer over medium heat.
• Add the spinach and cook until wilted, about 3 minutes; drain, rinse until cool, then squeeze dry.
• Chop and transfer to a medium bowl.
• Using the same skillet, add 1 tablespoon olive oil the onion & crushed red pepper flakes (if using) and cook, stirring, over medium high heat until softened, about 5 minutes.
• Stir into the spinach, along with the cream cheese, parmesan and 1/2 teaspoon pepper.
• Lay 12 wonton wrappers on a work surface; place 1 tablespoon of the spinach filling in the center of each.
• Working with 1 at a time, moisten the edges with water and lay another wrapper on top; seal the edges, pressing out any air.
• Repeat with the remaining wrappers and spinach filling.
• Using the same skillet, bring 3/4 cup water, 2 tablespoons olive oil and a pinch of salt to a boil.
• Add 12 ravioli, cover and cook until tender, about 3 minutes; transfer to a platter.
• Repeat with the remaining ravioli, 2 tablespoons olive oil, more water and another pinch of salt.
• Spoon the tomato sauce over the ravioli and sprinkle with parsley and parmesan.

PAN-FRIED CHICKEN WITH SPINACH AND PINE NUTS

Steps:

• Bring the brown rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes.
• While rice is cooking, heat 1 tablespoon olive oil in a large skillet over medium heat. Sprinkle chicken breasts with salt and pan-fry in the hot oil until golden brown on both sides and no longer pink in the center, 5 to 8 minutes per side. Set chicken aside.
• Heat 2 tablespoons olive oil in the skillet; cook and stir garlic and pepper flakes in hot oil just until fragrant, about 1 minute; stir in spinach and cook, stirring often, until wilted, about 2 more minutes. Sprinkle with salt if desired.
• Spread cooked brown rice onto a serving platter and arrange chicken breasts over the rice. Spread spinach over chicken, sprinkle with pine nuts and goat cheese, and squeeze lemon juice over the dish to serve.

PAN SEARED SPINACH

Steps:

• Heat a large skillet over medium high heat.
• Add butter and garlic, be careful not to scorch the butter!
• Cook garlic until slightly brown.
• Add red onion slivers cook until soft about 2 minutes.
• Add baby spinach leaves and toss until just warm.
• DO NOT OVER COOK.
• You want the spinach to be a little crisp.
• Season with fresh ground salt and pepper.
• Serve immediatly.
• ENJOY!