Roasted Garlic Spinach Spirals Recipes

GARLIC SAUTEED SPINACH

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.

ROASTED GARLIC AND SPINACH SOUP

Steps:

• Heat olive oil in a stockpot over medium-high heat; saute garlic until browned on all sides, 3 to 4 minutes. Transfer garlic to a work surface, reserving oil in the stockpot. Slice garlic.
• Mix rice in the reserved oil until evenly coated; add tomatoes and cook, stirring frequently, until toasted and fragrant, about 10 minutes. Stir beef broth and spinach into tomato mixture; cook and stir for 5 minutes.
• Stir garlic into spinach mixture, cover stockpot, and simmer soup until flavors combine, 15 to 20 minutes. Season soup with salt and pepper.

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.

WILTED SPINACH WITH ROASTED GARLIC

Steps:

• Preheat oven to 400°F. Place garlic on foil; drizzle with 1 tablespoon oil. Wrap garlic in foil; roast until soft, about 20 minutes.
• Heat remaining 3 tablespoons oil in large pot over medium-high heat. Add spinach and garlic with oil from foil packet. Sauté until spinach is wilted, about 2 minutes. Season with salt and pepper. Transfer spinach to bowl and serve.

FRESH SPINACH AND ROASTED-GARLIC CUSTARDS

Steps:

• Preheat oven to 325°F. Butter six 3/4-cup ramekins or custard cups and place in 13x9x2-inch metal baking pan. Fill large bowl with ice and water. Bring cream to simmer in medium saucepan. Remove cream from heat. Add spinach, salt, and white pepper and stir until spinach wilts, about 1 minute. Place saucepan over ice water; stir to cool mixture quickly.
• Pour cooled spinach mixture into blender; add eggs and roasted garlic . Blend until spinach is pureed and custard is smooth. Divide custard among prepared ramekins. Pour enough hot water into pan to come halfway up sides of ramekins.
• Bake custards until gently set in center, turning pan after 30 minutes, about 55 minutes total. Do ahead Can be made 1 day ahead. Cool custards in water. Remove from water, cover, and chill. Rewarm custards 2 at a time, uncovered, about 1 minute in microwave at 50 percent power.
• Cut around custards to loosen and turn out onto plates. Drizzle with extra-virgin olive oil and serve.

GARLIC CREAMED SPINACH

Steps:

• In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 5-7 minutes. Add spinach and garlic; cook 2 minutes longer. Stir in remaining ingredients; cook until cream cheese is melted.

ROASTED GARLIC AND BACON SPINACH DIP

Steps:

• Preheat oven to 350°F (177°C) degrees.
• Cook the bacon in a skillet over medium heat until crisp. Turn off the heat, transfer cooked bacon to paper towel lined plate, and remove all but 1 Tablespoon of bacon grease from the pan. Once bacon has cooled down enough to handle, chop into bite-size pieces.
• Turn the skillet with 1 Tablespoon of bacon grease on low heat. Cook spinach for 1-2 minutes or until wilted. Turn off heat and set spinach aside.
• Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese, yogurt/sour cream, and mayonnaise together on medium-high speed until creamy and smooth. Add 1/2 cup shredded parmesan cheese, the salt, pepper, and roasted garlic. Fold in the spinach and all but 2 Tablespoons of the chopped bacon.
• Spoon the dip into a 2.5 quart baking dish, such as a 9-inch square baking pan, 9-inch cast iron skillet, 9-inch pie dish, or anything close to that size. In these photos, I used a 7×11 inch baking dish which holds the same volume. Bake for 18 minutes, remove from the oven, sprinkle evenly with remaining parmesan cheese and chopped bacon. Return to the oven and bake until the dip is bubbly around the edges, about 5-8 more minutes.
• Serve dip warm. Cover leftovers tightly and refrigerate for up to 3 days. Reheat in a 300°F (149°C) degree oven until the sides are bubbly again.

ROASTED GARLIC-SPINACH DIP

Steps:

• Peel away outer leaves from head of garlic, leaving skin of garlic cloves intact.
• Cut off pointed top portion of head (about 1/4 inch) with a knife, leaving the bulb intact.
• Place on a double-thick, 12-inch square of foil.
• Drizzle garlic with the oil.
• Fold foil to enclose garlic.
• Bake in a 375 degree oven for 20 minutes or until garlic is soft.
• Cool.
• Cook spinach according to package directions, except omit salt.
• Drain well; press out excess liquid.
• Squeeze pulp from garlic cloves into food processor bowl, discarding skins.
• Add the drained spinach, milk, hot pepper sauce, and 0.125 teaspoon salt.
• Cover and process until well combined.
• Add cream cheese.
• Cover; process until nearly smooth.
• Transfer mixture to saucepan.
• Cook and stir over medium-low heat until heated through.