Sauteed Spinach With Peanuts Recipes

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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

SPINACH IN PEANUT SAUCE



Spinach in Peanut Sauce image

This is my version of something I had in Tanzania. It is very easy to cook but amazingly tasty! If you like it and prefer a creamier sauce you can add 1/4 block of creamed coconut to the water. If you like your meat you can add pieces of chicken or pork when frying up the onions.

Provided by MamaHelen

Categories     Stew

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1 medium onion, diced
180 ml water
2 tablespoons crunchy peanut butter
2 medium tomatoes, diced
2 lbs spinach, roughly chopped
1 pinch salt
1/4 teaspoon chili powder (or more if you prefer a more spicy dish)
2 teaspoons honey

Steps:

  • brown off the onions in oil in a sauce pan on medium heat.
  • add the water and peanut butter on a low heat, stir until dissolved and simmer for a few minutes.
  • add salt, honey, chilli pepper and tomatoes, stir together.
  • add the spinach on top and put a lid on, leave for approx 5 minute.
  • stir everything together, cook a further 5 minute.
  • serve with rice.

Nutrition Facts : Calories 132.5, Fat 5, SaturatedFat 0.8, Sodium 263.2, Carbohydrate 18.1, Fiber 6.8, Sugar 7.3, Protein 9.2

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.

SAUTEED SPINACH WITH PEANUTS



Sauteed Spinach with Peanuts image

Categories     Side     Sauté     Vegetarian     Quick & Easy     High Fiber     Peanut     Spinach     Vegan     Soy Sauce     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Tree Nut Free     No Sugar Added     Kosher

Yield Serves 2

Number Of Ingredients 5

1 tablespoon vegetable oil
1 pound fresh spinach, coarse stems discarded and leaves washed well and spun dry
1/4 cup unsalted dry-roasted peanuts, chopped
a pinch dried hot red pepper flakes
2 teaspoons tamari or other soy sauce, or to taste

Steps:

  • In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté spinach with peanuts, red pepper flakes, and soy sauce, stirring, until tender, about 1 minute. Sprinkle spinach with salt and pepper.

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  • Heat the olive oil over medium high heat in a large skillet. Add the whole garlic cloves for 1 to 2 minutes, stirring occasionally, until lightly browned. Then carefully add the spinach leaves and immediately cover the pan (any water on the spinach may cause the oil to spit momentarily). The mound of leaves will seem like a lot of volume, but it will quickly wilt down to be very small. Cook covered for 1 minute, quickly uncover and stir for a few seconds to integrate cooked spinach with raw, then cook covered another 1 minute.
  • Remove the lid. Stir and cook about 30 seconds more, until the spinach is fully wilted but still bright green. Stir in the kosher salt and fresh lemon juice, then remove from the heat.
  • Taste and add a few more pinches of salt to taste. (Spinach is very susceptible to salt, so use only small bits at a time! The flavor should pop but not be salty.) Immediately remove to a bowl; the spinach will brown if you leave it any longer in the pan. Serve warm.


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