Best Lindas Spinach In Garlic Sauce Recipes

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GARLIC SPINACH



Garlic Spinach image

All the green flavor you love with tasty garlicky goodness.

Provided by Danni

Categories     Side Dish     Vegetables     Greens

Time 15m

Yield 4

Number Of Ingredients 5

1 tablespoon unsalted butter
6 cloves garlic, thinly sliced
2 (10 ounce) bags fresh spinach
1 teaspoon garlic salt
½ lemon, juiced

Steps:

  • Heat the butter in a skillet over medium heat. Stir in the garlic; cook and stir until the garlic is fragrant, about 2 minutes. Add the spinach a few handfuls at a time, stirring until wilted before adding more, about 5 minutes. Stir in the lemon juice, and season with garlic salt.

Nutrition Facts : Calories 65.5 calories, Carbohydrate 6.8 g, Cholesterol 7.6 mg, Fat 3.5 g, Fiber 3.2 g, Protein 4.4 g, SaturatedFat 1.9 g, Sodium 586.4 mg, Sugar 0.6 g

STIR-FRIED SPINACH IN GARLIC SAUCE



Stir-Fried Spinach in Garlic Sauce image

Categories     Garlic     Ginger     Side     Stir-Fry     Quick & Easy     Spinach     Soy Sauce     Gourmet     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Kosher

Yield Serves 4

Number Of Ingredients 11

1/3 cup chicken broth
1 1/2 tablespoons soy sauce
1 tablespoon Scotch or medium-dry Sherry
1 tablespoon rice vinegar or white-wine vinegar
1 tablespoon cornstarch
1 teaspoon sugar
2 tablespoons vegetable oil
1 1/2 tablespoons minced garlic
1 tablespoon minced peeled fresh gingerroot
1 1/2 pounds spinach (about 2 bunches), coarse stems discarded and the leaves washed well and spun dry
cooked rice as an accompaniment if desired

Steps:

  • In a glass measure stir together the broth, the soy sauce, the Scotch, the vinegar, the cornstarch, and the sugar until the cornstarch is dissolved. In a wok or large deep heavy skillet heat the oil over high heat until it is hot but not smoking, in it stir-fry the garlic and the gingerroot for 30 seconds, or until the garlic is golden, and add the spinach in batches, stir-frying until each batch is wilted slightly before adding each new one. Stir the cornstarch mixture, add it to the wok, and stir-fry the mixture mixture for 1 to 2 minutes, or until the spinach is wilted evenly and the sauce is thickened. Serve the spinach with the rice.

GARLIC CREAMED SPINACH



Garlic Creamed Spinach image

This creamed spinach side goes with just about anything. Try it with pasta, roasted pork or baked chicken. -Debbie Glasscock, Conway, Arkansas

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 8

1 tablespoon olive oil
1 small onion, chopped
2 packages (10 ounces each ) frozen chopped spinach, thawed and squeezed dry
2 garlic cloves, minced
8 ounces cream cheese, softened
1/4 cup 2% milk
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 5-7 minutes. Add spinach and garlic; cook 2 minutes longer. Stir in remaining ingredients; cook until cream cheese is melted.

Nutrition Facts : Calories 279 calories, Fat 24g fat (12g saturated fat), Cholesterol 57mg cholesterol, Sodium 579mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 5g fiber), Protein 9g protein.

GARLIC SAUTEED SPINACH



Garlic Sauteed Spinach image

Dinner couldn't be simpler with Ina Garten's Garlic Sauteed Spinach recipe from Barefoot Contessa on Food Network. It's an easy, go-to side dish for your table.

Provided by Ina Garten

Categories     side-dish

Time 10m

Yield 6 servings

Number Of Ingredients 8

1 1/2 pounds baby spinach leaves
2 tablespoons good olive oil
2 tablespoons chopped garlic (6 cloves)
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 tablespoon unsalted butter
Lemon
Sea or kosher salt, optional

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.

LINDA'S ONIONS IN GARLIC CHEESE SAUCE



Linda's Onions In Garlic Cheese Sauce image

I created this recipe this year for Thanksgiving Dinner. It is a great addition to any traditional meal. Try it, you won't be sorry you did :)

Provided by Lindas Busy Kitchen

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

8 tablespoons butter
1/2 cup flour
4 1/2 cups milk
1 teaspoon garlic powder, add more to your taste
1/4 cup parmesan cheese
3 lbs little boiling onions, peeled (I used the ones about the size of a walnut)
salt and pepper, to taste (I used coarse ground pepper)

Steps:

  • Slice or dice the butter into small pieces, and melt it over low heat in a NON-aluminum saucepan.
  • It's important to avoid aluminum, because it tends to turn light-colored sauces an unappetizing gray hue.
  • When the butter has begun to foam and bubble, vigorously mix in the flour with a wooden spoon, or wire whisk.
  • If you want your final sauce to be white, make absolutely sure not to let the roux turn brown.
  • If it does begin to get tinged with beige, turn down the burner, or remove the pot from the heat altogether, to let the roux cool down for a few seconds.
  • Let cook and bubble 2-3 minutes, until the roux is smooth, and has the consistency of cake frosting.
  • This removes the floury taste.
  • When making a roux-based sauce, always be sure that the roux and the liquid (milk or stock) are different temperatures before you combine them.
  • If the roux is hot, the liquid should be cold; if the roux is cold, the liquid should be hot.
  • Combining the 2 ingredients at different temperatures allows them to heat up at a moderate rate, not too fast, and not too slow, ensuring a velvety-smooth, lump-free sauce.
  • If you're not yet a sauce expert, try the hot liquid/cold roux approach first.
  • That way, you can gradually add roux until the sauce is the exact thickness you like.
  • Gradually stir in milk, Parmesan cheese, and garlic powder.
  • Bring to boil, and then reduce heat.
  • Let simmer 3-5 minutes, or until thickened.
  • Keep warm.
  • Cook onions in boiling water, until fork inserted in center, goes in easily, 15-20 mins.
  • You don't want the onions to be mushy.
  • Strain, and put in serving dish.
  • Pour sauce over onions.
  • Sprinkle with salt and pepper, and serve.

LINDA'S SPINACH IN GARLIC SAUCE



Linda's Spinach In Garlic Sauce image

This is absolutely delicious! I created this recipe for the first time at Thanksgiving this year, and got rave reviews. Try it, your family will love it!

Provided by Lindas Busy Kitchen

Categories     Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 6

8 tablespoons butter
1/2 cup flour
4 1/2 cups milk
1 teaspoon garlic powder, add more to your taste
3 lbs fresh cleaned spinach (I buy in 1 lb. bags)
salt and pepper, to taste (I used coarse ground pepper)

Steps:

  • Slice or dice the butter into small pieces, and melt it over low heat in a NON-aluminum saucepan.
  • It's important to avoid aluminum, because it tends to turn light-colored sauces an unappetizing gray hue.
  • When the butter has begun to foam and bubble, vigorously mix in the flour with a wooden spoon, or wire whisk.
  • If you want your final sauce to be white, make absolutely sure not to let the roux turn brown.
  • If it does begin to get tinged with beige, turn down the burner, or remove the pot from the heat altogether, to let the roux cool down for a few seconds.
  • Let cook and bubble 2-3 minutes, until the roux is smooth, and has the consistency of cake frosting.
  • This removes the floury taste.
  • When making a roux-based sauce, always be sure that the roux and the liquid (milk or stock) are different temperatures before you combine them.
  • If the roux is hot, the liquid should be cold; if the roux is cold, the liquid should be hot.
  • Combining the 2 ingredients at different temperatures allows them to heat up at a moderate rate, not too fast, and not too slow, ensuring a velvety-smooth, lump-free sauce.
  • If you're not yet a sauce expert, try the hot liquid/cold roux approach first.
  • That way, you can gradually add roux until the sauce is the exact thickness you like.
  • Gradually stir in milk, and garlic powder.
  • Bring to boil, and then reduce heat.
  • Let simmer 3-5 minutes, or until thickened.
  • Keep warm.
  • Cook 3 lbs of fresh spinach in boiling water, for about 5 minutess.
  • You don't want it to be mushy, just al dente.
  • Strain, and put in serving dish.
  • Pour sauce over spinach.
  • Sprinkle with salt and pepper, and serve.

Nutrition Facts : Calories 344.6, Fat 23.1, SaturatedFat 14.1, Cholesterol 66.3, Sodium 378.5, Carbohydrate 25.1, Fiber 5.3, Sugar 1.1, Protein 13.8

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