Spinach With Brown Butter Capers Recipes

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PASTA WITH GARLICKY SPINACH AND BUTTERED PISTACHIOS



Pasta With Garlicky Spinach and Buttered Pistachios image

If you want to get the timing just right on this one - no wasted time! - start the sauce a few minutes after you've dropped the pasta into the boiling water. Your spinach should be wilted right around the time the pasta is al dente. If that feels too stressful, or the spinach wilts before the pasta is ready, simply turn the heat under the skillet all the way down to low and keep it warm while the pasta finishes. Don't count this recipe out if you're not fond of capers. They add a hint of salty brininess without being in-your-face caper-y. A pound of pasta is a lot to toss around, especially with 2 bunches of spinach in the mix, so save that extra quarter-box for your next pot of pasta e fagioli.

Provided by Dawn Perry

Categories     dinner, easy, weeknight, pastas, vegetables, main course

Time 25m

Yield 4 servings

Number Of Ingredients 8

Kosher salt and black pepper
12 ounces mezze rigatoni or other short pasta
4 tablespoons unsalted butter
1/2 cup roasted salted pistachios, almonds or hazelnuts, chopped
4 garlic cloves, chopped
2 tablespoons capers, drained
12 ounces spinach, stems trimmed to 1-inch length, or Swiss chard, trimmed and chopped
Grated Parmesan, for serving

Steps:

  • Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente.
  • After pasta has been cooking for about 2 minutes, melt the butter in a large skillet over medium-high heat. Add the pistachios, garlic and capers and cook, stirring to keep the garlic from scorching, until fragrant, about 1 minute.
  • Add spinach to skillet one handful at a time, season with salt and cook, tossing, until wilted, about 1 or 2 minutes.
  • Using a slotted spoon, transfer pasta to the skillet along with 1/2 cup pasta water. Season with salt and pepper and cook over medium-high, tossing, until liquid reduces and coats the pasta, 2 to 3 minutes; season with salt and pepper. Serve topped with Parmesan.

SPINACH WITH BROWN BUTTER & CAPERS



Spinach with brown butter & capers image

Prepare ahead vegetables, great for a Sunday lunch

Provided by Good Food team

Categories     Dinner, Side dish, Vegetable

Time 40m

Number Of Ingredients 4

half a 250g pack unsalted butter
3 x 400g bags washed and prepared leaf spinach (not baby)
a few grindlings of nutmeg
2 tbsp salted capers , rinsed and roughly chopped

Steps:

  • First clarify the butter (to remove impurities so it can be heated without burning): put the butter in a saucepan on a low-medium heat until it starts to bubble, then remove from the heat. Once the cloud of sediment has settled, carefully pour off the golden liquid.
  • Although the bags say 'washed and prepared', large-leafed spinach usually needs a wash, as well as a check to remove any damaged leaves or tough stalks. Before you go on, have a large bowl, a spider (see tip below) and two colanders to hand, as well as a sink of cold water.
  • Bring a huge saucepan of salted water to the boil. Stuff in about 250g/9oz spinach and leave for 30-45 seconds until just wilted, then scoop leaves into the bowl, draining off as much water as possible. Tip the spinach into a colander and plunge it into the sink. Swish the leaves until cool, then drain in the other colander. Repeat until all the spinach has been blanched.
  • Use your hands to squeeze as much water as possible from the spinach, then pile it onto a clean, threadbare tea towel (in two batches, if necessary). Twist the ends and squeeze out the rest of the water.
  • Put a large frying pan over a medium heat and add the clarified butter. Heat until light golden, then add black pepper and nutmeg. After about a minute, when it is gingerbread-coloured and smells nutty, add the spinach and capers and season. Lower the heat and toss the leaves until warmed through. Serve immediately.

Nutrition Facts : Calories 155 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 3 grams carbohydrates, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.59 milligram of sodium

SOLE MEUNIERE WITH BROWNED BUTTER CAPER SAUCE



Sole Meuniere with Browned Butter Caper Sauce image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

4 (8 ounces) sole fillets
Salt and freshly ground black pepper
4 tablespoons clarified butter
1 cup flour
4 tablespoons finely chopped parsley
4 tablespoons fresh butter
2 tablespoons fresh lemon juice
2 tablespoons drained brined capers, minced
Lemon slices, for garnish

Steps:

  • Season fillets with salt and pepper.
  • Heat 2 tablespoons clarified butter in each of 2 large saute pans.
  • Dredge fillets in flour, shaking off any excess flour. Place fillets in saute pans and cook over medium heat for 2 to 3 minutes per side, until golden brown and crispy. Remove fillets from pans and transfer on to a platter, sprinkle with parsley. Cover with foil.
  • Remove remaining butter from one of the skillets and add the fresh butter. Heat until the butter begins to brown. Remove from heat and stir in lemon juice and capers. Pour sauce over fish and serve. Garnish with lemon slices.

SPINACH SAUTE WITH BROWN BUTTER & GARLIC



Spinach Saute With Brown Butter & Garlic image

This quick-cooking vegetable accompaniment is best with tender, young spinach. Recipe from Fine Cooking

Provided by riffraff

Categories     Spinach

Time 20m

Yield 2 serving(s)

Number Of Ingredients 5

2 tablespoons unsalted butter
2 garlic cloves, gently crushed and peeled
10 -12 ounces spinach, thick stems trimmed, leaves washed and dried well
salt & freshly ground black pepper, to taste
1 lemon, halved

Steps:

  • In a large saute pan over medium heat, melt the butter with the garlic until the butter is golden brown and smells nutty; make sure the garlic doesn't burn.
  • Raise the heat to high and add the spinach, in batches if need be, flipping and stirring, until just barely wilted, about 1 minute Take the pan off the heat; remove the garlic.
  • Season the spinach with salt, pepper, and a squeeze of lemon.
  • Toss and serve immediately.

Nutrition Facts : Calories 147.3, Fat 12.2, SaturatedFat 7.4, Cholesterol 30.5, Sodium 114.8, Carbohydrate 8.9, Fiber 4, Sugar 1.4, Protein 4.7

SAUTEED SCALLOPS WITH CAPER BROWN BUTTER



Sauteed Scallops with Caper Brown Butter image

Martha loves all kinds of seafood, and for good reason: It's healthy and delicious, and shines in the simplest of dishes. In this elegant dish featuring scallops, tangerine juice adds sweetness and acidity to the caper brown butter on these seared bivalves. They're served over a bed of wilted spinach, which was simply tossed with a few pats of butter in a hot skillet.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 25m

Number Of Ingredients 10

12 large sea scallops (about 1 pound)
Instant flour, such as Wondra, or all-purpose flour, for dusting
2 tablespoons vegetable oil
Fine sea or kosher salt
4 tablespoons unsalted butter
1 tablespoon small capers, drained
2 tablespoons fresh tangerine or orange juice, plus wedges for serving
1 tablespoon finely shredded mint leaves, plus more small whole leaves for serving
2 teaspoons lemon juice, plus more as needed
Warm wilted spinach, for serving

Steps:

  • Pat scallops dry; dust flat sides with flour. Heat a skillet over medium-high; swirl in oil. Season scallops with salt, then add to skillet and cook, undisturbed, until browned on bottoms, 1 to 1 1/2 minutes. Flip and cook until browned and cooked through but still slightly pink in center, 1 to 2 minutes. Transfer to a platter; cover to keep warm. Rinse skillet and wipe dry.
  • Return skillet to medium heat. Melt 3 tablespoons butter, then continue to cook, swirling skillet, until milk solids on bottom turn light golden brown, about 2 minutes. Add capers; cook 30 seconds. Add tangerine juice; let bubble up and subside, then remove from heat. Add remaining 1 tablespoon butter and swirl skillet to melt and thicken sauce. Season with salt; stir in mint and lemon juice, adding more lemon to taste.
  • Serve scallops over spinach, drizzled with sauce and sprinkled with more mint leaves, with tangerine or orange wedges alongside.

BROWN BUTTER SAUTEED SPINACH WITH LEMON



Brown Butter Sauteed Spinach with Lemon image

Provided by Valerie Bertinelli

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

8 tablespoons (1 stick) unsalted butter
2 cloves garlic, minced
2 large shallots, finely chopped
Kosher salt and freshly ground black pepper
2 pounds baby spinach
Juice of 1 lemon

Steps:

  • Melt the butter in a large, wide pot over medium-high heat and cook, stirring often, until the milk solids are a deep golden brown and the butter smells nutty.
  • Add the garlic, shallots and a 1/2 teaspoon salt and cook, stirring, about 30 seconds. Add the spinach in batches and cook, tossing to coat, until wilted, about 2 minutes. Add the lemon juice and season with salt and pepper.
  • Transfer to a serving bowl.

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