Best Italian Style Braised Spinach With Shallots And Garlic Recipes

ITALIAN SAUTEED SPINACH AND SPINACH WITH BRUSSELS SPROUTS

Steps:

• For the Fried Italian Sauteed Spinach:
• In a large frying pan, add the oil and place the wet-washed spinach in the frying pan before it gets hot to avoid splattering.
• Saute the spinach adding salt, pepper, and red pepper flakes to taste until it's wilted.
• This takes around 5 to 8 minutes.
• If it's not as tender as you prefer your spinach softer, just add more broth or water and continue to saute the spinach until the desired doneness.
• Bonus Recipe
• Brussels Sprouts and Sauteed Spinach Recipe
• 1/4 pound chopped prosciutto or ham
• 1 1/2 teaspoon olive oil
• 2 tablespoons butter
• 2 lbs fresh Brussels sprouts thinly sliced
• 2 cup fresh spinach
• 2 cloves fresh minced garlic
• 1/2 teaspoon sea salt
• pinch of cayenne pepper
• coarsely ground black pepper to taste
• 1/2 cup chicken broth
• 1/2 cup sliced almonds or pumpkin seeds for allergies
• 1 tablespoon good grade balsamic vinegar
• Optional Topping: Italian flavored bread crumbs mixed with Pecorino Romano Cheese.
• In a large nonstick saucepan, cook and stir prosciutto in olive oil for 3 minutes until crisp.
• Remove from heat drain on a paper towel.
• Add butter to drippings in the pan, add brussels sprouts, spinach, and garlic, salt, pepper cook and stir until they are tender.
• Stir in the broth, boil.
• Cook around 25 minutes or until the sprouts are tender, stir in walnuts, balsamic vinegar, and top with prosciutto.
• Topping is optional: sprinkle with Pecorino Romano Cheese mixed with Italian flavored Bread Crumbs.

GARLIC SAUTEED SPINACH

Steps:

• Rinse the spinach well in cold water to make sure it's very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves.
• In a very large pot or Dutch oven, heat the olive oil and saute the garlic over medium heat for about 1 minute, but not until it's browned. Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes. Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted. Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and a sprinkling of sea or kosher salt. Serve hot.

BRAISED SPINACH WITH GARLIC, ONION, AND PINE NUTS

Steps:

• Heat a large pot or Dutch oven (it has to be large to hold spinach before wilting) over medium-high heat.
• Heat 1-2 Tbsp olive oil, and saute onion until translucent.
• Add garlic, and continue cooking until onion just begins to brown around the edges, but garlic is not browning.
• Add spinach, with just the water clinging to the leaves, adding by handfuls as the spinach wilts and makes room for more, until all of the spinach is incorporated.
• If desired, drain the rendered juices from the pan before continuing.
• Season with nutmeg, lemon zest and juice, salt, and pepper, to taste, continuing to toss spinach until it is just wilted, but still bright green.
• Stir in toasted pine nuts, and drizzle with more lemon juice and olive oil if desired.

FAST AND EASY SPINACH WITH SHALLOTS

Steps:

• In a large skillet, heat olive oil over medium heat. Stir in shallots and cook until transparent, about 5 minutes. Add spinach, sprinkle with salt and pepper; cook and stir 3 to 5 minutes until leaves are wilted and reduced.

BRAISED SPINACH

Steps:

• Heat the oil in a very large pot over medium heat. Add the onion and garlic, and saute until tender, about 8 minutes. Add 1/3 of the spinach and saute until it begins to wilt, about 1 to 2 minutes. Continue adding the spinach 1 handful at a time, sauteing just until it begins to wilt before adding more. Add the soy sauce and crushed red pepper. Saute over high heat until spinach wilts. Season the mixture, to taste, with salt and black pepper. Transfer the mixture to a bowl and serve.

ITALIAN STYLE BRAISED SPINACH WITH SHALLOTS AND GARLIC

Steps:

• PREPARATION INSTRUCTIONS 1. Trim away stems from spinach and wash well. Do not dry; allow water to cling to the leaves. Heat olive oil in Dutch oven over medium heat until hot. Add shallots and garlic; cook, stirring, until shallots are tender, 2 to 3 minutes. 2. Place spinach in pan. Drizzle with lemon juice; sprinkle with salt and pepper. Cover; cook 10 minutes, stirring occasionally. Sprinkle with pine nuts.

CREAMED SPINACH

Steps:

• In a large pot, bring ½ inch of water to a boil over high. Add spinach in 3 batches, stirring until each batch is wilted before adding another, until all of the spinach is wilted, about 3 minutes. Drain in a colander and run under cold water until cool. Drain again, pressing out excess water, then coarsely chop for a total of 4 packed cups.
• In the same pot, melt 2 tablespoons of the butter over medium-low. Add shallot and cook, stirring, until softened with no color, about 2 minutes. Stir in garlic until fragrant, 30 seconds. Add the remaining 1 tablespoon butter and stir until melted, then add flour and cook, stirring constantly, until flour is light golden but the shallots still have no color, about 3 minutes. While whisking constantly, drizzle in milk and cream until smooth, and season with salt and pepper. Bring to a simmer, then add chopped spinach and season with salt and pepper. Cook, stirring, until the spinach is totally incorporated and the sauce is thickened, 2 to 3 minutes. Stir in sour cream until combined. Transfer to a bowl and serve warm.

GARLIC & SHALLOT SPINACH

Steps:

• Tip the spinach into a pan of boiling water. Leave until just wilted and bright green, then drain and cool under cold running water. Squeeze as much water as you can from the leaves. Can be done up to 1 day ahead.
• To serve, heat the oil in a frying pan. Sauté the shallots for 5 mins or until tender. Add the garlic, fry for 30 secs, then toss in the spinach. Season, then stir until reheated.

QUICK AND EASY SAUTEED SPINACH

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the spinach to the skillet and cover; allow to cook 5 minutes. Stir in the garlic salt and cover again for another 5 minutes; remove from heat. Sprinkle with Parmesan cheese to serve.

SIMPLE ITALIAN SPINACH SALAD

Steps:

• In a large salad bowl, toss spinach, onion, egg and bacon. In a microwave-safe bowl, heat salad dressing on high for 30-45 seconds or until warm. Pour over the salad and toss to coat. Sprinkle with Parmesan cheese. Serve immediately.

BEST EVER ITALIAN SPINACH

Steps:

• Thaw spinach and squeeze out excess water.
• Now, squeeze some more and set aside.
• In a saute skillet, over medium heat, add olive oil and garlic.
• Cook until garlic is golden brown (don't burn it!).
• Add spinach and seasonings, saute for 3-4 minutes.
• Break in eggs and continue to saute and stir until eggs are cooked and thoroughly mixed into the spinach.
• Drain any excess oil and transfer to serving platter.
• Sprinkle grated Paremesan cheese over the top, amount to your liking.