PAN FRIED SPINACH
Delicious, and easy to prepare. Great Southern dish. Can be served with any meat as a side dish. Great with cornbread.
Provided by RUSTY5
Categories Side Dish Vegetables Onion
Time 35m
Yield 8
Number Of Ingredients 7
Steps:
- In a skillet over medium heat, fry the bacon until evenly brown and crisp. Drain, crumble, and set aside.
- Melt the butter and heat the olive oil in a large skillet over medium heat. Mix in the crumbled bacon, garlic, and onion. Cook and stir 2 minutes, then mix in the spinach until evenly coated with the butter and oil. Cover skillet, reduce heat to low, and cook 5 minutes, stirring often, or until spinach is tender. Season with salt and pepper to serve.
Nutrition Facts : Calories 141.5 calories, Carbohydrate 4.4 g, Cholesterol 15.2 mg, Fat 12.8 g, Fiber 1.7 g, Protein 3.8 g, SaturatedFat 4 g, Sodium 233.6 mg, Sugar 0.9 g
PAN-FRIED CHICKEN WITH SPINACH AND PINE NUTS
Light, fresh chicken and wilted greens topped with tangy goat cheese.
Provided by ccb1122
Categories World Cuisine Recipes European Italian
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Bring the brown rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes.
- While rice is cooking, heat 1 tablespoon olive oil in a large skillet over medium heat. Sprinkle chicken breasts with salt and pan-fry in the hot oil until golden brown on both sides and no longer pink in the center, 5 to 8 minutes per side. Set chicken aside.
- Heat 2 tablespoons olive oil in the skillet; cook and stir garlic and pepper flakes in hot oil just until fragrant, about 1 minute; stir in spinach and cook, stirring often, until wilted, about 2 more minutes. Sprinkle with salt if desired.
- Spread cooked brown rice onto a serving platter and arrange chicken breasts over the rice. Spread spinach over chicken, sprinkle with pine nuts and goat cheese, and squeeze lemon juice over the dish to serve.
Nutrition Facts : Calories 413.4 calories, Carbohydrate 32.7 g, Cholesterol 69.9 mg, Fat 17.5 g, Fiber 4.3 g, Protein 31.6 g, SaturatedFat 3.5 g, Sodium 249.2 mg, Sugar 0.7 g
PAN-FRIED SPINACH RAVIOLI
Every Day with Rachael Ray, December-January 2009 edition.I love spinach and therefore if there are 101 recipes that have it - then 101 recipes I'd try! This is easy and it tastes so good!;)
Provided by Manami
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet, bring 1 cup water to a simmer over medium heat.
- Add the spinach and cook until wilted, about 3 minutes; drain, rinse until cool, then squeeze dry.
- Chop and transfer to a medium bowl.
- Using the same skillet, add 1 tablespoon olive oil the onion & crushed red pepper flakes (if using) and cook, stirring, over medium high heat until softened, about 5 minutes.
- Stir into the spinach, along with the cream cheese, parmesan and 1/2 teaspoon pepper.
- Lay 12 wonton wrappers on a work surface; place 1 tablespoon of the spinach filling in the center of each.
- Working with 1 at a time, moisten the edges with water and lay another wrapper on top; seal the edges, pressing out any air.
- Repeat with the remaining wrappers and spinach filling.
- Using the same skillet, bring 3/4 cup water, 2 tablespoons olive oil and a pinch of salt to a boil.
- Add 12 ravioli, cover and cook until tender, about 3 minutes; transfer to a platter.
- Repeat with the remaining ravioli, 2 tablespoons olive oil, more water and another pinch of salt.
- Spoon the tomato sauce over the ravioli and sprinkle with parsley and parmesan.
Nutrition Facts : Calories 619, Fat 32.2, SaturatedFat 11.1, Cholesterol 50.8, Sodium 915.1, Carbohydrate 63.8, Fiber 4.6, Sugar 1.8, Protein 19.9
PAN-FRIED TOFU WITH SPINACH, PEAR, AND STAR ANISE
Steps:
- Lay several layers of paper towels on a cutting board, then place the tofu squares on top, side by side. Cover the tofu with more paper towels and place a plate on top. Add a can or two to press down and drain out some of the water in the curd. This makes the tofu denser and meatier.
- In a large skillet, heat the peanut and sesame oils just to the smoking point. Fry the tofu on both sides, flipping occasionally with the spatula, until golden, about 8 minutes total. Remove the tofu from the pan and drain it on a plate lined with paper towels.
- Using the same pan, sauté the ginger, garlic, chile, star anise, and peanuts-your kitchen will smell amazing! In a small bowl, mix the hoisin sauce, soy sauce, and lime juice together. Briefly toss the spinach in the pan, stirring just to wilt, no more than 30 seconds. Remove the spinach to a bowl, scraping the peanut mixture in there also. Put the pan back on the heat and heat the hoisin mixture. Combine the sauce with the spinach and divide between 2 bowls. Lay the pear slices and tofu on top.
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