Sautéed Spinach With Pecans And Goat Cheese Recipes

SPINACH, BACON, AND GOAT CHEESE SALAD WITH PECANS

Steps:

• Cook bacon in a large skillet until crisp, then transfer with tongs to paper towels to drain. Reserve 3 tablespoons fat from skillet, discarding remainder. Crumble bacon.
• Toast pecans in 2 teaspoons olive oil in skillet over moderate heat, stirring, until 1 shade darker, then transfer to paper towels to drain. Season nuts with salt and pepper and coarsely chop.
• Heat reserved fat in a saucepan over moderately low heat until just warm. Remove pan from heat, then whisk in vinegar and remaining 3 tablespoons olive oil until emulsified. Season dressing with salt and pepper.
• Toss bacon, spinach, cheese, and half of nuts with enough dressing to coat. Sprinkle salad with remaining nuts.

SAUTéED SPINACH WITH PECANS AND GOAT CHEESE

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

SIDE ESSENTIALS: SAUTéED SPINACH & GOAT CHEESE

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

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.

LEMONY PASTA WITH GOAT CHEESE AND SPINACH

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.