Sicilian Spinach Saute Recipes

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GARLIC SAUTéED SPINACH



Garlic Sautéed Spinach image

A super quick side that's good for you and tastes fabulous. It always amazes me how much spinach wilts - so this is a great way to consume ALOT of good nutrition with just a few bites! A terrific side for meaty mains. Try a classic steakhouse dinner with Prime Rib or steak, Paris Mash and this Sautéed Spinach!

Provided by Nagi

Categories     Side

Time 9m

Number Of Ingredients 4

2 bunches spinach ((Note 1))
1 tbsp olive oil
2 garlic cloves (, finely chopped)
Salt and pepper

Steps:

  • Trim the stem from the leaves, then wash the leaves very well (spinach often holds a lot of dirt).
  • Shake off excess water but do not dry (water droplets helps steam-cook the spinach).
  • Heat oil in a large skillet over medium high heat. Add garlic and cook for 20 seconds until it becomes light golden and smells amazing.
  • Add spinach, then use tongs or 2 wooden spoons to toss until the spinach wilts - about 2 minutes. I like mine just wilted.
  • Remove from heat immediately and sprinkle with salt and pepper and toss once more.
  • Transfer to serving platter and serve.

Nutrition Facts : Calories 100 kcal, Carbohydrate 6 g, Protein 4 g, Fat 7 g, SaturatedFat 1 g, Sodium 409 mg, Fiber 3 g, ServingSize 1 serving

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.

QUICK AND EASY SAUTEED SPINACH



Quick and Easy Sauteed Spinach image

Fresh spinach is cooked in olive oil with garlic salt and Parmesan cheese in this recipe.

Provided by Denee

Categories     Side Dish     Vegetables     Greens

Time 15m

Yield 4

Number Of Ingredients 4

1 tablespoon extra-virgin olive oil
1 (10 ounce) bag spinach leaves
1 ½ teaspoons garlic salt
¼ cup grated Parmesan cheese

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.

Nutrition Facts : Calories 74.7 calories, Carbohydrate 3.1 g, Cholesterol 5.5 mg, Fat 5.4 g, Fiber 1.6 g, Protein 4.5 g, SaturatedFat 1.6 g, Sodium 831.2 mg, Sugar 0.4 g

SPINACH SAUTE



Spinach Saute image

Posted for ZWT7 - I have not had the time to try this recipe but the ingredients listed definitely seem to be something I'd love and sounds so very easy to make. Great economical dish full of flavor.

Provided by HokiesMom

Categories     Spinach

Time 20m

Yield 4 , 4 serving(s)

Number Of Ingredients 6

1 lb spinach
1 teaspoon salt
2 -3 teaspoons olive oil, extra virgin
3 garlic cloves, sliced
crushed red pepper flakes, to taste
salt and pepper, to taste

Steps:

  • Check the spinach leaves and discard any leaves with blemishes. Cut large leaves into strips. Rinse the spinach and set aside.
  • Over high heat, set a 6 quart sauce pot with 4 quarts of water. When water begins to boil, place the spinach in it, add a teaspoon of salt and blanch for 2 to 3 minutes. Using a slotted spoon place the spinach in a colander and set aside.
  • Combine the olive oil and the garlic in a 10 inch skillet and place over a medium heat. When the garlic turns golden in color, remove skillet from the heat.
  • Combine the spinach with the garlic then place skillet back over medium heat and simmer for 5 minutes or until tender. Taste for salt, add crushed red pepper and pepper to taste.
  • Serve hot with lemon wedges if desired.

Nutrition Facts : Calories 49.4, Fat 2.7, SaturatedFat 0.4, Sodium 671.5, Carbohydrate 4.9, Fiber 2.5, Sugar 0.5, Protein 3.4

SICILIAN SPINACH SAUTE



Sicilian Spinach Saute image

From the Bon Appetit Cookbook. The flavors of the currants, garlic and capers are a wonderful combination.

Provided by iris5555

Categories     Spinach

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

2 (10 ounce) packages ready-to-use spinach leaves
1/4 cup water
1 tablespoon olive oil
2 tablespoons chopped garlic
1/2 cup dried currant
3 tablespoons drained capers
1/2 cup coarsely grated romano cheese

Steps:

  • Combine spinach and 1/4 cup water in heavy large pot over high heat.
  • Toss until spinach wilts but is still bright green, about 3 minutes.
  • Transfer spinach to colander; press to release excess liquid.
  • Wipe pot dry.
  • Heat oil in same pot over medium heat.
  • Add garlic; stir until fragrant, about 30 seconds.
  • Add currants and capers and stir 1 minute. Mix in spinach, then cheese and toss until heated through, about 1 minute.
  • Season spinach to taste with salt and pepper and serve.

Nutrition Facts : Calories 162.3, Fat 6.9, SaturatedFat 2.4, Cholesterol 11.1, Sodium 433.6, Carbohydrate 20.6, Fiber 4.6, Sugar 12.8, Protein 8.6

ROASTED CAST IRON CHICKEN



Roasted Cast Iron Chicken image

When you're looking for a healthy low-carb or keto meal packed full of flavor, this Roasted Cast Iron Chicken paired with sauteed spinach & mushrooms is the perfect idea.

Provided by Eric Jones

Categories     Dinner

Time 48m

Yield 4

Number Of Ingredients 19

2 Whole Chicken Quarters
3 tbsp. Butter
1 tsp. Organic Ground Turmeric
1 tsp. Paprika
2 tsp. Himalayan Sea Salt
1 tsp. Organic Ground White Pepper
1/2 tsp. Minced Garlic
2 tbsp. Butter
1 tbsp. Minced Garlic
1/4 cup Sherry Cooking Wine
1/3 cup Chicken Stock
1 tsp. Organic Ground White Pepper
1/4 cup Heavy Whipping Cream
3 tbsp. Parmesan Cheese
1/4 tsp. Lemon Juice
3/4 tsp. Ground Thyme
4 oz. Fresh White Mushrooms
10 oz. Fresh Leaf Spinach
1/2 tsp. Garlic Powder

Steps:

  • Pre-heat oven to 400 degrees.
  • Heat cooking pan to medium heat and add 3 tbsp of butter.
  • Season chicken with sea salt, white pepper, turmeric, paprika, and add minced garlic to pan skillet. Add chicken quarters and brown the skin side for 7 minutes then the backside for 5 minutes. Once done, remove chicken from the stovetop and set it to the side.
  • Remove most of the excess liquid from the pan and add the other 2 tbsp of butter. Add minced garlic, sherry cooking wine, white pepper, and chicken stock. Cook for 2 minutes.
  • Add heavy whipping cream, Parmesan cheese, lemon juice, ground thyme, and mushrooms, and cook for 2 minutes. Add fresh spinach and garlic powder. Allow the spinach to cook for 2 additional minutes or until wilted.
  • Place the chicken quarters back into the pan with ingredients with the skin side up and remove from heat. Place pan into the oven and bake for 20 minutes.

Nutrition Facts : Calories 920 calories, Fat 25.1

SICILIAN SPINACH SAUTé



Sicilian Spinach Sauté image

Categories     Cheese     Garlic     Side     Sauté     Quick & Easy     High Fiber     Currant     Spinach     Capers     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 7

2 10-ounce packages ready-to-use spinach leaves
1/4 cup water
1 tablespoon olive oil
2 tablespoons chopped garlic
1/2 cup dried currants
3 tablespoons drained capers
1/2 cup coarsely grated Romano cheese

Steps:

  • Combine spinach and 1/4 cup water in heavy large pot over high heat. Toss until spinach wilts but is still bright green, about 3 minutes. Transfer spinach to colander; press to release excess liquid.
  • Heat oil in same pot over medium heat. Add garlic; stir until fragrant, about 30 seconds. Add currants and capers and stir 1 minute. Mix in spinach, then cheese and toss until heated through, about 1 minute. Season spinach to taste with salt and pepper and serve.

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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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