Best Chiffonade Of Spinach Recipes

Chiffonade of Spinach image

Provided by Brookelynne26

Categories Spinach

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

8 garlic cloves, roasted
1 lemon, juice of
1 cup light olive oil
2 tablespoons honey
salt and pepper
2 tablespoons chopped parsley
2 red bell peppers, halved and seeded
2 bunches large spinach leaves, stemmed and sliced thinly lengthwise
12 pitted kalamata olives, quatered
4 ounces feta cheese

Steps:

Heat broiler. Place bell peppers cut side down on baking sheet and broil until skin turns black. Immediately place in a brown paper bag to steam and allow skins to peel easily.
Meanwhile prepare dressing. In a blender, combine garlic, lemon juice, oil and honey. Pulse to emulsify. Season with salt and pepper, add parsley, pulse again.
Peel and cut peppers into thin strips.
In a large bowl toss spinach, peppers, olives, cheese and pine nuts with dressing.

Nutrition Facts : Calories 670.9, Fat 62.7, SaturatedFat 12.3, Cholesterol 26.8, Sodium 589.7, Carbohydrate 23.6, Fiber 5.6, Sugar 13.4, Protein 10.3

Sauteed Spinach Chiffonade with Shallots image

Yield Serves 2

Number Of Ingredients 3

Steps:

Discard coarse stems of spinach. Wash spinach thoroughly and drain. Working in batches, stack leaves on top of one another and cut into 1/2-inch-wide strips.
In a large heavy skillet cook shallots in oil over moderate heat, stirring, until softened. Add spinach and salt and pepper to taste and sauté over moderately high heat, stirring, until wilted and tender, about 3 minutes.

Carrot Soup with Spinach Chiffonade image

Yield Serves 4

Number Of Ingredients 9

4 cups (or more) canned low-salt chicken broth
1 pound carrots, peeled, sliced
1 8-ounce russet potato, peeled, cut into cubes
1 medium onion, chopped
1 teaspoon ground ginger
2 teaspoons fresh lemon juice
1 teaspoon minced peeled fresh ginger
2 cups packed thinly sliced spinach leaves
1/2 cup plain nonfat yogurt

Steps:

Combine 4 cups broth, carrots, potato, onion and ground ginger in large saucepan and bring to boil. Reduce heat; cover and simmer until vegetables are very tender, about 25 minutes.
Using slotted spoon, transfer vegetables to processor. Puree until smooth. With machine running, gradually add soup broth to processor. Return soup to same saucepan, thinning with more broth if necessary. Add lemon juice and fresh ginger; simmer 3 minutes. Add spinach and simmer until wilted, about 2 minutes. Season soup with salt and pepper. Ladle into bowls. Swirl 1 heaping spoonful of yogurt into each bowl.