Sauteed Chicken With Spinach Garlic And Pine Nuts Recipes

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SPINACH WITH RAISINS AND PINE NUTS



Spinach with Raisins and Pine Nuts image

Spinach with raisins and pine nuts, when simply yet perfectly sauteed as here, is a classic for a reason. Serve as tapas, side dish, or topper for pasta.

Provided by Rachel Roddy

Categories     Sides

Time 30m

Number Of Ingredients 7

1/4 cup raisins or golden raisins
1 pound regular or baby spinach
2 garlic cloves
2 tablespoons extra-virgin olive oil
1 1/2 tablespoons (3/4 oz) unsalted butter
1/4 cup pine nuts
Salt

Steps:

  • Soak the raisins in a bowl with enough warm water to cover for 10 minutes.
  • Rinse the spinach in a couple changes of cold water. Discard any wilted or bruised leaves and trim away any thick, woody stalks.
  • Place the spinach in a large pan with nothing but the water that clings to the leaves, cover the pan, and cook over low heat until the spinach has collapsed and is tender. This should take 5 to 10 minutes.
  • Transfer the spinach to a colander and drain. Once it's cool enough, squeeze it with your hands to eliminate any excess liquid.
  • Meanwhile, peel and gently crush the garlic cloves with the flat side of a knife.
  • In a large skillet or sauté pan over medium-low heat, gently cook the garlic until fragrant and lightly golden and then remove it. Add the butter to the pan, let it foam slightly, then add the pine nuts and turn them in the oil before adding the spinach and a pinch of salt. Cook for 2 minutes, or just until the spinach leaves glisten.
  • Drain the raisins and add them to the pan, gently turn the ingredients a couple more times, and serve immediately.

Nutrition Facts : ServingSize 1 portion, Calories 214 kcal, Carbohydrate 13 g, Protein 5 g, Fat 18 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 12 mg, Sodium 92 mg, Fiber 3 g, Sugar 6 g, UnsaturatedFat 12 g

SPINACH AND PINE NUTS



Spinach and Pine Nuts image

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

3 pounds spinach, rinsed
2 teaspoons olive oil
2 tablespoons toasted pine nuts
1 teaspoon minced garlic
freshly ground black pepper

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 & GARLIC



Spinach with pine nuts & garlic image

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

1kg fresh spinach , or 500g frozen leaf spinach
3 tbsp olive oil
3 tbsp pine nut
2 garlic cloves , finely chopped or crushed

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

SPINACH WITH PINE NUTS AND RAISINS RECIPE - ESPINACAS A LA CATALANA



Spinach with Pine Nuts and Raisins Recipe - Espinacas a la Catalana image

This classic Spanish dish of spinach with pine nuts and raisins is a delicious way to get your daily veggies! Make your own espinacas a la catalana at home in no time at all.

Provided by David Pope

Categories     Appetizer

Time 30m

Number Of Ingredients 8

2.5 pounds just over 1kg fresh baby spinach leaves
1/2 teaspoon sea salt
1/2 cup water
1/3 cup golden raisins
2 tablespoons extra virgin olive oil (plus more to serve)
1/3 cup pine nuts
2 cloves of garlic (finely sliced)
Salt and pepper (to season)

Steps:

  • Place all of the raisins in a small bowl and cover with water. Put to one side and leave them to rehydrate.
  • To prepare the spinach, wash any dirt or soil off of the leaves, and trim the stalks (not necessary if using baby spinach). Once clean, place in a large pot with the salt and water over medium heat. Cook, stirring, for 3-4 minutes or until the spinach is wilted.
  • Strain through a colander and gently squeeze with your hands to remove any excess water. Leave in a colander over a bowl to continue draining.
  • Place a large skillet or frying pan over medium-low heat and add the pine nuts. Toast the pine nuts until they are lightly golden brown, about 1-2 minutes. Shake the pan quite a bit to move the nuts around and toast evenly on all sides. Remove the nuts from the pan and place on a plate to one side.
  • Put the pan back on the heat. Add the olive oil and increase the heat to medium. When the olive oil is hot, add the garlic and begin to fry until lightly golden (about 1-2 minutes).
  • Drain the raisins and add them to the pan. Also add the spinach, stirring to mix together with the raisins and garlic. Cook, stirring constantly, until any excess water has evaporated completely.
  • Add the pine nuts back into the pan and stir to combine everything.
  • Remove the pan from heat and serve immediately. Season with salt, pepper, and more olive oil.

Nutrition Facts : Calories 241.53 kcal, Carbohydrate 21.87 g, Protein 10.15 g, Fat 15.86 g, SaturatedFat 1.72 g, Sodium 525.46 mg, Fiber 7.14 g, Sugar 8.76 g, ServingSize 1 serving

SAUTEED CHICKEN WITH SPINACH, GARLIC, AND PINE NUTS



Sauteed Chicken with Spinach, Garlic, and Pine Nuts image

Why relegate the wilted greens to the side? Here, dollops of tangy goat cheese and a handful of pine nuts conspire to make spinach the star of the show.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 10

1 cup brown rice
3 tablespoons extra-virgin olive oil
4 (6-ounce) boneless, skinless chicken breasts, pounded 1/2 inch thick
Coarse salt
2 cloves garlic, thinly sliced
Pinch of red-pepper flakes
1 bunch spinach, trimmed and rinsed (10 oz)
2 tablespoons pine nuts, toasted
2 tablespoons fresh goat cheese
1/2 lemon

Steps:

  • Cook rice according to package directions. Heat 1 tablespoon oil in a large saute pan over medium-high heat. Season chicken with salt and saute in batches, adding another tablespoon oil, until golden brown and cooked through, about 3 minutes per side. Set aside.
  • Add remaining tablespoon oil, garlic, and pepper flakes to pan. Cook spinach in batches, stirring, until just wilted, about 2 minutes. Season with salt.
  • To serve, top chicken with spinach and sprinkle with pine nuts and dollops of goat cheese. Squeeze with lemon and serve with rice.

Nutrition Facts : Calories 540 g, Cholesterol 105 g, Fat 20 g, Fiber 3 g, Protein 48 g, SaturatedFat 5 g, Sodium 270 g

GARLIC MUSHROOM WINE SAUCED CHICKEN AND SPINACH S



Garlic Mushroom Wine Sauced Chicken and Spinach S image

Wow! Healthy, light AND yummy? How often does that happen! Nicely seasoned chicken over a bed of wilted spinach in garlicky mushroom wine sauce. MMMM! The tomatoes break down quite a bit and flavor the sauce with just the right amount of goodness. Makes a terrific lunch or light meal that can be made even more substantial, if desired, by serving over pasta but filling and yummy as is. We love this with garlic bread or other warm crusty bread which defeats the 'light' purpose but mmmmm bread! Note: Pine nuts can be toasted to release oils and flavor. Toss in dry, hot skillet and and toast for about 1 minute, shaking occasionally or heat in a microwave at 30 second intervals, stir, repeat just until nuts are warm and fragrant. Be careful to stop at that point so they don't overcook, get too hot and burn.

Provided by Mamas Kitchen Hope

Categories     Lunch/Snacks

Time 15m

Yield 2 serving(s)

Number Of Ingredients 12

8 ounces boneless skinless chicken breasts or 8 ounces boneless skinless chicken breast tenders
2 teaspoons lemon pepper
8 ounces white button mushrooms, sliced
1 large shallot, diced (about 4 Tbsp)
1 cup tomatoes, seeded and chopped
1/2 cup white wine
1/2 tablespoon lemon juice
3 garlic cloves, minced
1 lb spinach, precleaned and tough stems removed
2 tablespoons asiago cheese, fresh grated
1 tablespoon pine nuts, toasted if desired
salt & pepper

Steps:

  • Season chicken breast with lemon pepper to your taste, reserve any extra to use later if desired.
  • In a skillet over medium heat with some cooking spray or a little olive oil, saute chicken until done. About 3-4 minutes per side. Remove and keep warm.
  • In same hot pan over medium heat (use more spray or oil if needed) saute mushrooms, shallot, garlic and tomatoes until soft and tomatoes break down. Add fresh spinach and a pinch of salt and cook until it just starts to wilt. It will cook more in the next step.
  • Add wine, lemon juice and enough water to equal one cup liquid and cook just until reduced to a thin, glossy sauce. Season with salt and pepper to taste. You can use any reserved lemon pepper here too.
  • Place spinach mixture on a plate adding warm chicken on top. Sprinkle with asiago cheese and pine nuts. Serve and enjoy!

SAUTEED SPINACH WITH TOASTED PINE NUTS



Sauteed Spinach with Toasted Pine Nuts image

Sautéed spinach gets unexpected earthiness and crunch from toasted pine nuts.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 6

1/4 cup extra-virgin olive oil
4 garlic cloves, thinly sliced
2 pounds baby spinach
Coarse salt and freshly ground pepper
1/2 lemon
1/4 cup pine nuts, toasted

Steps:

  • Heat 1 tablespoon oil and 1 garlic clove in a 12-inch straight-sided skillet over medium-high heat, until garlic is golden, about 3 minutes. Add a quarter of the spinach, and cook just until it wilts, about 2 minutes. Transfer to a colander; drain. Repeat with remaining oil, garlic, and spinach.
  • Transfer spinach to a bowl. Season with salt and pepper. Squeeze lemon over spinach, and top with pine nuts.

SAUTEED SPINACH WITH PINE NUTS



Sauteed Spinach With Pine Nuts image

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

1/3 cup pine nuts
2 tablespoons olive oil
2 -3 large garlic cloves, finely chopped
3 -4 cups fresh spinach, washed
1/2 fresh lemon, juice of, only
sea salt
pepper
1/4 cup parmesan cheese, grated

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

SAUTEED SPINACH WITH PINE NUTS



Sauteed Spinach With Pine Nuts image

Provided by Pierre Franey

Categories     easy, quick, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 5

3/4 pound fresh spinach
2 tablespoons olive oil
1/4 teaspoon freshly grated nutmeg
4 tablespoons pine nuts
Salt and freshly ground pepper to taste

Steps:

  • Pick over the spinach leaves and remove the large stems. Wash and drain well. Remove all the moisture by placing between paper towels and patting dry.
  • In a large skillet over high heat, heat 1 tablespoon of the olive oil and half the spinach, half the nutmeg and half the pine nuts. Add salt and pepper to taste. Cook and toss very quickly until the spinach is just wilted. Drain. Repeat the procedure with the remaining ingredients and serve hot.

Nutrition Facts : @context http, Calories 137, UnsaturatedFat 10 grams, Carbohydrate 4 grams, Fat 13 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 234 milligrams, Sugar 1 gram

SAUTEED SPINACH WITH GOLD RAISINS AND TOASTED PINE NUTS



Sauteed Spinach with Gold Raisins and Toasted Pine Nuts image

Provided by Food Network

Categories     side-dish

Time 23m

Yield 4 servings

Number Of Ingredients 9

1 1/2 tablespoons olive oil
1/2 teaspoon minced shallots
1/2 teaspoon minced garlic
1 1/2 tablespoons golden raisins (or currants), plumped in water
1 1/2 tablespoons pine nuts, toasted
2 dashes sherry vinegar or fresh lemon juice
1 teaspoon butter
5 cups packed baby spinach
Sea salt and freshly ground pepper

Steps:

  • In a medium saucepan over medium heat, add the oil and heat. Add the shallots and garlic and saute until softened. Add the raisins and cook until warm, about 1 minute. Add the pine nuts, increase the heat, and add the sherry vinegar. Stir with a wooden spoon to scrape up the browned bits that cling to the bottom of the pan. Add the butter and melt, then add the spinach and stir or toss with tongs until wilted. Season with salt and pepper, to taste, and serve.

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.

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