Sauteed Spinach With Pecans And Goat Cheese Recipes

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SIDE ESSENTIALS: SAUTéED SPINACH & GOAT CHEESE



Side Essentials: Sautéed Spinach & Goat Cheese image

This is a simple, yet very flavorful side dish. It uses frozen, chopped spinach with goat cheese and a few other components to make it a versatile recipe, and a wonderful addition to your dinner table. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson !

Categories     Vegetables

Time 25m

Number Of Ingredients 11

PLAN/PURCHASE
2 Tbsp sweet butter, unsalted
1 Tbsp shallots, chopped
1 clove garlic, minced
12 oz chopped spinach, frozen variety, defrosted
4 oz goat cheese, creamed variety
1 large lemon, just the juice
salt, kosher variety, to taste
black pepper, freshly ground, to taste
ADDITIONAL ITEMS
toasted pine nuts

Steps:

  • 1. PREP/PREPARE
  • 2. Gather your Ingredients (mise en place).
  • 3. Add the butter to a skillet over medium heat.
  • 4. When the butter melts, add the shallots and garlic, and cook in for 1 minute.
  • 5. Add the defrosted spinach to the skillet, sprinkle on a bit of salt and pepper, to taste, and allow to cook for 3 - 5 minutes.
  • 6. Evenly dollop on the goat cheese, and then cover and reduce the heat to medium low, for about 3 minutes.
  • 7. Chef's Tip: One of the tricks is to not stir the goat cheese into the spinach; leave it in nice soft dollops. When you stir it into the spinach, it really diminishes the distinct flavor notes of the cheese and spinach.
  • 8. Chef's Tip: Goat cheese comes in creamy or crumbled; in addition, some have spices infused into them. For this recipe, I choose creamy/plain goat cheese; however, you may wish to experiment with other types... Just for the fun of it.
  • 9. Remove the cover, and drizzle on the lemon juice.
  • 10. Chef's Note: And if you are feeling particularly randy, sprinkle on some freshly toasted pine nuts.
  • 11. PLATE/PRESENT
  • 12. Serve as a side with beef, pork, chicken or fish. Enjoy.
  • 13. Keep the faith, and keep cooking.

SPINACH, TOFFEE PECAN AND GOAT CHEESE SALAD



Spinach, Toffee Pecan and Goat Cheese Salad image

From the Essential Canadian Christmas Cookbook, Lovoni Walker. But most of the recipes in this book are great year-round! Tip: The toffee pecans can be made a week ahead and stored in a sealed container. The Maple Vinaigrette can be made 3 days ahead and stored in the refrigerator.

Provided by Diane Jodouin

Categories     Salad Dressings

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 11

2/3 cup pecans, toasted (70 g)
1/3 cup granulated sugar
2 tablespoons water
9 ounces baby spinach leaves (225g)
4 ounces goat cheese, coarsely crumbled (125g)
1/3 cup dried cranberries (60 g)
3/4 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons maple syrup
1 teaspoon grainy mustard
1 pinch salt

Steps:

  • Line a baking sheet with parchment paper. Preheat oven to 350°F
  • Place pecans, touching each other, on prepared baking sheet. Toast in preheated oven for 10 minutes. Remove from oven. Set pan aside, leaving pecans on pan.
  • Meanwhile, stir sugar and water in small saucepan over medium heat until sugar is dissolved. Boil gently, without stirring, for about 5 minutes or until mixture is a deep golden color. Drizzle syrup mixture over pecans. Let stand for about 20 minutes or until cooled completely and brittle; coarsely chop.
  • Maple Vinaigrette: Shake olive oil, red wine vinegar, maple syrup, mustard and salt in a jar until well combined.
  • Toss toffee pecan, spinach, cheese and cranberries in large serving bowl. Drizzle with Maple Vinaigrette and toss.

Nutrition Facts : Calories 465.5, Fat 41.6, SaturatedFat 8.4, Cholesterol 15, Sodium 168.6, Carbohydrate 20, Fiber 2.4, Sugar 16.5, Protein 6.5

SAUTéED SPINACH WITH PECANS AND GOAT CHEESE



Sautéed Spinach with Pecans and Goat Cheese image

Categories     Salad     Cheese     Goat Cheese     Pecan     Spinach     Healthy

Yield serves 6

Number Of Ingredients 6

2 tablespoons extra-virgin olive oil
1 red onion, halved and thinly sliced
1 1/4 pounds baby spinach
2 tablespoons sherry vinegar
3/4 cup pecans, toasted (page 53) and coarsely chopped
1/4 cup crumbled fresh goat cheese (about 2 ounces)

Steps:

  • Heat oil in a large skillet over medium. Cook onion, stirring occasionally, until 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 for 5 seconds. Drizzle over spinach and onion. Sprinkle with pecans and goat cheese, and gently toss to combine. Serve immediately
  • nutrition information
  • (Per Serving)
  • Calories: 175
  • Saturated Fat: 2.6g
  • Unsaturated Fat: 10g
  • Cholesterol: 4.3mg
  • Carbohydrates: 13g
  • Protein: 5g
  • Sodium: 186mg
  • Fiber: 5.6g

LEMONY PASTA WITH GOAT CHEESE AND SPINACH



Lemony Pasta with Goat Cheese and Spinach image

This is one of the quickest, most efficient suppers on the planet. Creamy goat cheese makes its own sauce, but it needs the fresh brightness of lemon to really pop.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 20m

Number Of Ingredients 8

Salt and pepper
3/4 pound spaghettini or spaghetti
4 ounces fresh goat cheese
10 ounces baby spinach (10 cups)
3 cups fresh parsley, chopped
2 cups fresh cilantro, chopped
1 tablespoon grated lemon zest plus 1 tablespoon juice
1/2 cup toasted walnuts, chopped

Steps:

  • In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 2 cups pasta water, then drain.
  • In pot, stir together goat cheese and 1 cup pasta water over medium. Add pasta, spinach, parsley, cilantro, lemon zest and juice, and more pasta water if necessary to create a light sauce that coats pasta; season with salt and pepper. Sprinkle with walnuts and serve.

Nutrition Facts : Calories 503 g, Fat 16 g, Fiber 8 g, Protein 21 g, SaturatedFat 5 g

SAUTéED SPINACH WITH PECANS AND GOAT CHEESE



Sautéed Spinach with Pecans and Goat Cheese image

Categories     Cheese     Goat Cheese     Pecan     Spinach

Yield serves 6

Number Of Ingredients 6

2 tablespoons extra-virgin olive oil
1 medium red onion (about 8 ounces), halved and thinly sliced
1 1/4 pounds baby spinach
2 tablespoons sherry vinegar
1/2 cup coarsely chopped pecans
1/4 cup soft goat cheese (about 2 ounces), crumbled

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.
  • FIT TO EAT RECIPE
  • (Per serving)
  • Calories: 195
  • Fat: 14g
  • Cholesterol: 4mg
  • Carbohydrate: 16g
  • Sodium: 216mg
  • Protein: 5g
  • Fiber: 6g

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