Wilted Spinach With Orange Ginger Recipes

OIL-FREE SPINACH WITH GINGER AND GARLIC

Steps:

• Put 1/2 inch water in a large, wide soup pot over high heat. When water boils, add garlic and ginger.
• Add large handful spinach to the pot. Season lightly with salt and pepper, then twirl with tongs to barely wilt the spinach, about a minute or less. Using tongs, transfer to a serving bowl. Repeat until all the spinach is cooked.

WILTED SPINACH WITH GARLIC AND OIL

Steps:

• Heat a skillet over medium heat. Add oil and garlic. Saute garlic in oil 2 or 3 minutes. Add spinach to the pan in stages. Fill the pan with leaves and turn leaves in warm oil until they wilt. Add more spinach to the skillet and repeat the process until all of the spinach is incorporated. Season the wilted spinach with salt and pepper and nutmeg, then serve.

WILTED SPINACH

Steps:

• In a bowl, mix the olive oil, vinegar, lemon juice, garlic, salt, and pepper.
• Place the spinach over boiling water in a pot fitted with a steamer basket, and steam 2 to 3 minutes, until wilted but not soggy.
• Toss spinach in a bowl with the dressing, and sprinkle with pine nuts to serve.

WILTED SPINACH WITH GARLIC

Steps:

• Heat oil in a large skillet over medium-high heat. Add garlic and stir until golden, about 30 seconds. Add greens in batches, if necessary, and toss until just wilted, 2 to 4 minutes. Season with salt and pepper.

GINGER SEA BASS OVER WILTED GREENS

Steps:

• Cut 4 (12-inch-square pieces) of aluminum foil. Preheat the oven to 400 degrees F.
• Working with 1 foil sheet at a time, place the foil sheets on the work surface. Place 1 1/2 cups of spinach in the center of each foil sheet. Top with a sea bass fillet. Sprinkle with 1 teaspoon of ginger and 1/2 teaspoon of garlic, then drizzle 2 tablespoons of Marsala, 2 teaspoons of soy sauce, and 1/2 teaspoon sesame oil over the fish and spinach. Gather the foil sheets over the fish. Fold in the foil edges and pinch tightly to seal. Place the foil packages on a heavy large baking sheet.
• Bake until the spinach wilts and the fish is just cooked through, about 10 minutes. Transfer the packages to wide shallow bowls. Cool 5 minutes. Open package and fold down to reveal fish, being careful of hot steam. Squeeze the lime juice over the fish. Sprinkle with the basil and serve.

CINNAMON SPINACH WITH ORANGE

Steps:

• Heat the oil in a skillet, medium heat.
• Add spinach, salt, pepper, cinnamon Toss until the spinach is wilted apprx 2 1/2 minutes- do not over cook.
• Toss with oranges& nuts- Serve.

WILTED SPINACH WITH ORANGE & GINGER

Steps:

• In a large nonstick skillet, pile the spinach and turn the heat to high.
• Using tongs, gently and continuously toss the spinach over the heat until it's all wilted (they'll turn a darker green), 2 to 3 min.
• Don't overcook; they should collapse but still have some body.
• Transfer them to a colander and let any excess liquid drip away.
• Wipe the skillet clean if necessary.
• In the same skillet, heat the butter and oil over medium-low heat.
• When the butter is melted, add the garlic and ginger and sauté until softened and fragrant, about 2 min.
• Add the orange juice, turn the heat to high, and reduce the liquid to a glazy consistency, no more than 1 min.
• ;you'll have 1-1/2 to 2 Tbs.
• left in the pan.
• Turn the heat down to low, immediately add the drained spinach and the salt, and toss thoroughly to coat.
• Remove the pan from the heat.
• Serve hot from the pan or slightly cooled.

STIR-FRIED SPINACH WITH GINGER AND GARLIC

Steps:

• Wash spinach well, discarding coarse stems, and drain in a colander. In a wok or large heavy skillet heat oil over moderately high heat until very hot but not smoking and stir-fry gingerroot and garlic until fragrant, 10 to 15 seconds. Add spinach and stir-fry until wilted, about 1 minute. Season spinach with salt and pepper.