Sauteed Spinach With Pear Recipes

SPINACH SALAD WITH PEARS, WALNUTS AND GOAT CHEESE

Steps:

• Chop 1 pear and slice remaining two.
• Put chopped pear, oil, vinegar, mustard and honey into a blender and purée.
• Transfer to a small bowl and stir in 2 tablespoons water, more if needed, to thin for a pourable dressing.
• Put spinach, onion, walnuts, goat cheese, sliced pears and dressing into a large bowl and toss gently to coat. Serve immediately.
• Three Twists on the OriginalApple Cheddar Spinach SaladReplace pears with apples, walnuts with pine nuts and goat cheese with small cubes of sharp cheddar. Quinoa Spinach Pear SaladAdd 1 cup cooked and cooled quinoa to spinach salad mixture.Fig Spinach SaladReplace pears with 3/4 cup dried figs (1/4 cup chopped for dressing, remainder sliced thinly in salad).

CREAMED SPINACH & PEARL ONIONS

Steps:

• In a large cast-iron or other heavy skillet, heat butter over medium heat. Add pearl onions; cook and stir until tender, 6-8 minutes. Stir in cream. Bring to a boil; cook until liquid is reduced by half, 6-8 minutes., Stir in cheese, salt and pepper. Add spinach; cook, covered, until spinach is wilted, 3-5 minutes, stirring occasionally.

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.

SAUTEED CHICKEN WITH PEARS, CIDER, AND SAGE RECIPE - (4.2/5)

Steps:

• 1. In a large skillet, heat 1 tbsp. of the oil over medium-high. Season chicken with salt and pepper and add to the skillet. Cook until golden brown and just cooked through, about 2-3 minutes per side. Remove skillet from heat and transfer chicken to platter. Tent chicken with foil, keep skillet on hand (with drippings). 2. In a second skillet, heat 2 tsp. of oil over medium. Add pear wedges cut-side down and cook, turning once, until deeply golden, about 5 minutes. 3. Return first skillet to medium heat and add remaining oil, shallots, and sage. Saute for 2 minutes, add vinegar, cider, and cook until slightly reduced, about 2 minutes, stirring to release browned bits from bottom of skillet. 4. In small dish, combine broth, mustard, and cornstarch and stir until combined. Whisk sauce into skillet and cook until bubbling and slightly thickened, about 1 minute. Stir in cream, remove from heat. 5. Cut chicken breasts on diagonal into thick slices, divide, with pear slices, among four plates. Spoon sauce over chicken.

QUICK AND EASY SAUTEED SPINACH

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the spinach to the skillet and cover; allow to cook 5 minutes. Stir in the garlic salt and cover again for another 5 minutes; remove from heat. Sprinkle with Parmesan cheese to serve.

SAUTEED PEARS

Steps:

• Cut each pear into 8 wedges. Toss the pears and the lemon juice in a non-reactive medium bowl, and set aside.
• Melt the unsalted butter in a large skillet over medium heat. Add the pears and about 1/2 cup water. Sprinkle with the sugar. Simmer until the water has evaporated and the pears turn golden brown, stirring occasionally, about 8 minutes. Serve warm with hot cereal.

SAUTEED SPINACH WITH PECANS AND GOAT CHEESE

Steps:

• Heat oil in a large skillet over medium heat until hot but not smoking. Add onion; cook, stirring occasionally, until onion has softened, about 5 minutes. Add spinach; cook, tossing, until spinach has started to wilt, about 2 minutes. Transfer to a serving platter.
• Add vinegar to skillet, and heat 5 seconds. Drizzle over spinach and onion. Sprinkle with pecans and goat cheese. Gently toss. Serve immediately.

SPINACH-PEAR SALAD

Steps:

• Mix the first 10 ingredients together, preferably with a food processor or blender so that it mixes well. Set the dressing aside.
• Remove and discard the stems from the spinach leaves. Wash spinach, and pat dry with paper towels. Combine the spinach, pears, raisins, and pecans in a large bowl. Pour reserved dressing over salad, and toss gently. Serve immediately.

SAUTEED PEAR & SPINACH SALAD

Steps:

• Peel, core and cut pears into 1/2 inch slices. Toast pecans in a skillet over medium heat for around 3 minutes, set aside. Add 2 tsps of oil to the skillet and increase the heat to medium high. Add your sliced pears and sprinkle with brown sugar. Do not stir, let the brown sugar some what crystalize on the ingredients. Cook the pears about 5 minutes or until lightly browned on the bottom. Stir to melt the brown sugar and transfer to a plate.
• Add remaining 1 tsp of oil to pan and add shallot, salt and pepper. Stir for about 3 seconds and add pple juice, cider vinegar, and mustard. Whisk for 3-4 minutes or until slightly reduced. Add pears.
• Place cleaned spinach in a serving bowl - top with pears and dressing. Toss all together and divide salad on plates. Arrange the gorgonzola and pecans on top and serve immediately.