Best Blanched Spinach With Olive Oil And Lemon Recipes
LEMONY SAUTEED SPINACH
Sautéed spinach is a tasty, fast and nutritious dish. It's made in under 10 minutes and so simple! For extra flavor, we cook the spinach with sliced garlic and lemon zest. As the spinach quickly cooks in the pan, it wilts, turns bright green, and becomes tender.
Provided by Adam and Joanne Gallagher
Categories Side Dish
Time 10m
Yield Makes 4 side portions
Number Of Ingredients 6
Steps:
- Add olive oil, garlic and the lemon zest to a wide skillet over medium heat. Cook, stirring often, until the oil is bubbling around the garlic, about 30 seconds. Pile the spinach leaves into the pan and add a generous pinch of salt. Wait about 30 seconds or until the bottom layer of leaves have started to wilt, and then toss the leaves around the pan. As the spinach cooks, keep tossing so that all the leaves have a chance to hit the bottom of the skillet.
- When the spinach looks bright green and is mostly wilted, remove the pan from the heat and serve with a pinch of extra salt on top. For a little heat, add a light sprinkle of red pepper flakes (optional).
Nutrition Facts : ServingSize 1/4 of the skillet, Calories 80, Fat 7.4g, SaturatedFat 1.1g, Cholesterol 0mg, Sodium 201.8mg, Carbohydrate 3.4g, Fiber 1.8g, Sugar 0.4g, Protein 2.2g
BLANCHED GREENS
This technique can be used for leafy greens such as collards, kale, Swiss chard, and spinach. Blanched greens can be stored in an airtight container in the refrigerator for up to 4 days. See how to use blanched greens.
Provided by Martha Stewart
Categories Spinach Recipes
Number Of Ingredients 1
Steps:
- Remove leaves from stems. (Swiss chard stems are edible, so save and cook them) Blanch greens in a large pot of boiling salted water, 15 seconds (spinach and chard) to 2 minutes (kale and collards); drain. When cool enough to handle, squeeze out excess liquid; let cool completely in a single layer on a rimmed baking sheet. Greens can be stored in an airtight container in refrigerator up to 4 days.
SPINACH WITH GARLIC AND LEMON
Steps:
- Heat 1 teaspoon of oil in a large skillet. Add the garlic and cook, stirring constantly for 20 seconds. Add the spinach by handfuls, tossing it in the skillet, until all of it fits. Cook, stirring, for about 2 minutes. Remove from heat and toss in the remaining oil and lemon juice, and the salt and pepper. Divide among 4 plates and serve.
Nutrition Facts : @context http, Calories 64, UnsaturatedFat 3 grams, Carbohydrate 6 grams, Fat 4 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 307 milligrams, Sugar 1 gram
SPINACH WITH OLIVE OIL AND LEMON
This recipe originally accompanied Monte Cristo Chicken.
Provided by Lesley Porcelli
Categories Vegetable Side Vegetarian Quick & Easy Spinach Healthy Vegan Self Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 3
Steps:
- Add spinach to boiling water; cook 1 minute. Drain; wring out. Toss with oil and salt. Add lemon juice; toss again.
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