Épinards En Branche Sautéed Spinach Recipes

ÉPINARDS EN BRANCHE (SAUTéED SPINACH)

Steps:

• Pull away and discard any tough stems and blemished leaves from the spinach. Rinse and drain the spinach.
• Pour the water into a kettle and bring to the boil. Add salt to taste and the spinach. Stir down to wilt. Bring to the boil, stirring occasionally, and cook about 5 minutes.
• Empty the spinach into a colander and drain. Press with the back of a wooden spoon to extract most of the liquid. Squeeze between the hands to extract additional moisture.
• Put the spinach on a flat surface and chop it coarsely. Add nutmeg.
• Put the butter in a skillet and, when it starts to brown, add the spinach.
• Cook, tossing and stirring, just to heat through.

SPINACH WITH ANCHOVY (LES EPINARDS AUX ANCHOIS)

Steps:

• If the spinach is in bulk, trim off and discard all tough stems and blemished leaves. Whatever spinach is used, rinse and drain well.
• Chop the anchovy fillets and set aside.
• Heat the oil in a heavy-bottom skillet and add the garlic. Cook briefly while stirring and add the spinach. Cook, stirring, until wilted. Add the chopped anchovies and stir. Let the spinach cook, stirring, until most of the liquid is reduced. Serve the spinach while hot.

BOUCHON'S SAUTéED SPINACH WITH GARLIC CONFIT

Steps:

• For the confit.
• Cut off and discard the root ends of the garlic cloves. Place the cloves in a small saucepan, and add enough oil to cover them by about 1 inch. None of the garlic cloves should be poking through the oil.
• Place the saucepan over low heat. The cloves should cook gently: very small bubbles will come up through the oil, but the bubbles should not break the surface.
• Adjust the heat as necessary and move the pan to one side if it is cooking too quickly.
• Cook the garlic for about 40 minutes, stirring every 5 minutes or so, until the cloves are completely tender when pierced with the tip of a knife.
• Remove the saucepan from the heat and allow the garlic to cool in the oil.
• Refrigerate the garlic, submerged in the oil, for up to a month.
• For the spinach.
• If using large-leaf spinach, remove the thick stems and wash the leaves. Wash the baby spinach.
• Melt the butter in the largest skillet you have over medium-low heat.
• Add the shallots and sauté gently for 1 minute.
• Add the garlic confit and only as much spinach as will fit in the skillet, sprinkle with one-half teaspoons salt and a pinch of pepper, or to taste, and use tongs to turn the spinach in the butter.
• As the spinach wilts, continue to add handfuls of spinach from time to time and season additionally as needed.
• Do not overcook: the spinach is done when it is wilted and tender but still bright green. Serve immediately.

SAUTéED SPINACH AND MUSHROOMS

Steps:

• Coat skillet with the oil.
• Add mushrooms, onion, bacon and garlic.
• Sauté for about 6 min over medium heat.
• Add spinach and sauté until wilted.
• Salt and pepper to taste.
• Serve and enjoy.

SAUTéED SPINACH

Steps:

• WILT Spinach; Bring a large pot of water to boil over high heat; WILT spinach in boiling water; ADD all at once, stir, and drain immediately in a colander-- DO NOT let spinach sit in water.
• Press out as much liquid as possible, forming it into a disk.
• To sauté, heat oil in a large sauté pan over med-high heat.
• Add garlic and pepper flakes; sauté until garlic turns golden, about 1 minute.
• Stir constantly.
• ADD the disk of spinach and break up with wooden spoon, stirring to coat with oil and garlic.
• Cook just until heated through, about 1 minute.
• Season with salt and pepper, then transfer to a serving platter.
• Drizzle spinach with Balsamic vinegar before serving.

SAUTéED SPINACH WITH RED ONION

Steps:

• Heat the oil in a very large pot over medium heat.
• Add the onion and the garlic and cook until almost tender, about 6 minutes. Add the broth, soy sauce, red pepper flakes, salt and pepper.
• Add one third of the spinach and cook it until it just begins to wilt. Continue adding the spinach one large handful at a time, sautéing just until it begins to wilt before adding more.
• Transfer the mixture to a bowl, sprinkle with lemon zest and serve.

FRENCH GREEN BEANS SAUTéED WITH MUSHROOMS AND ALMONDS

Steps:

• Heat oil over medium heat.
• Sauté garlic until soft, being careful not to let it burn.
• Add sliced mushrooms and sauté until they look fairly cooked and shiny (about 5 minutes).
• Add almonds and sauté for a couple more minutes.
• Finally, add frozen green beans and splash of soy sauce.
• Stir frequently until beans are just cooked and, of course, no longer frozen.
• If not on the south beach diet or watching sugar intake, you could add oyster sauce or other Asian condiment to the mixture.