Best Sauteed Spinach And Garlic Recipes

SAUTEED SPINACH WITH GARLIC AND LEMON

Steps:

• In a large skillet, heat oil over medium. Add garlic; cook, stirring, until fragrant and beginning to brown, about 1 minute. Using a slotted spoon, remove garlic and discard.
• Raise heat to high. Add spinach to skillet gradually, waiting for one batch to wilt before adding the next. Cook, tossing, until tender, 3 to 4 minutes.
• Drain liquid from skillet; add lemon juice, salt, and pepper to taste.

SAUTEED BABY SPINACH AND GARLIC

Steps:

• Heat oil In a large lidded sauce pan over a medium heat.
• Add garlic and toss (or stir) until it just starts to turn color.
• Remove from heat and IMMEDIATEY add spinach.
• Toss with a set of tongs to coat the spinach with oil/garlic.
• Salt to taste, some folks like it with a just a bit of fresh grated nutmeg.
• Cover and let sit for a couple minutes, toss again and serve.
• It should just be slightly warmed and retain it's crunch.

SAUTEED CHICKEN WITH SPINACH, GARLIC, AND PINE NUTS

Steps:

• Cook rice according to package directions. Heat 1 tablespoon oil in a large saute pan over medium-high heat. Season chicken with salt and saute in batches, adding another tablespoon oil, until golden brown and cooked through, about 3 minutes per side. Set aside.
• Add remaining tablespoon oil, garlic, and pepper flakes to pan. Cook spinach in batches, stirring, until just wilted, about 2 minutes. Season with salt.
• To serve, top chicken with spinach and sprinkle with pine nuts and dollops of goat cheese. Squeeze with lemon and serve with rice.

SAUTEED SPINACH WITH MUSHROOMS AND GARLIC

Steps:

• Melt butter and olive oil together.
• Sauté mushrooms and garlic a couple minutes then add spinach and sauté until just wilted and tender.
• Season to taste with salt and freshly ground black pepper.
• Garnish with crumbled feta cheese just before serving.

SAUTEED CANNELLINI WITH SPINACH AND GARLIC

Steps:

• Saute -- In a large pan, heat the oil. Add the garlic, onion and red pepper and saute for 2-3 minutes on medium until slightly soft.
• Beans and spinach -- Add the beans, seasoning and saute on medium high to high until cooked through, about 5 minutes. As they cook I like to take a fork and slightly mash the beans a bit to get a good consistency. I like to get them a little crisp and browned but not fried dark brown. Just a light browning is good. Add the spinach and break up as it cooks. If too dry you can use a little white wine, chicken broth or just water to loosen the sauce if necessary. Garnish with some good olive oil and ground pepper.

LAMB CHOPS WITH GARLIC-PARSLEY CRUST AND SAUTEED SPINACH

Steps:

• In a medium bowl, combine breadcrumbs, parsley, garlic, lemon zest, and 1 teaspoon oil; season with salt and pepper. Dividing evenly, press breadcrumb mixture firmly on one side of each lamb chop.
• In a medium skillet, heat remaining teaspoon oil over medium. Place chops in skillet, crumb side down; season with salt and pepper. Cook until crust is browned, 3 to 4 minutes; turn, and cook 4 to 6 minutes more for medium-rare. Transfer to a plate (reserve skillet), and cover loosely with aluminum foil to keep warm.
• Add spinach to skillet; season with salt and pepper. Cook, tossing, until wilted, 1 to 3 minutes. Serve lamb with spinach and lemon wedge.

SAUTEED SPINACH WITH BACON, GARLIC AND THYME

Steps:

• Cook the bacon in a large skillet over medium-high heat until crisp, about 5 minutes. Add the garlic, thyme and red pepper flakes and cook until just fragrant, about 30 seconds. Add the spinach and some salt and pepper, and cook, tossing, until the spinach is wilted, about 2 minutes. Add the balsamic vinegar and stir to combine. Serve hot or at room temperature.

SAUTEED SPINACH WITH PANCETTA AND CRISPY SLIVERED GARLIC

Steps:

• Gently heat the olive oil in a small skillet over medium-low heat and add the garlic slices. Cook, stirring with a slotted spoon so the garlic slices gently cook and become crispy, and remove them as they brown. Drain on a kitchen towel and sprinkle with salt.
• Heat a couple of spoonfuls of the oil from the garlic in a large skillet over medium heat and add the pancetta. Cook until the pancetta becomes crispy, then remove with a slotted spoon and set aside. Add the spinach to the same skillet and season with salt. Toss lightly so the spinach gets coated with the oil and wilts slightly, about 1 minute. (The spinach should only be partially wilted and still appear somewhat raw.)
• Pour off any water that might accumulate in the bottom of the skillet and stir in the vinegar and pancetta. Transfer to a serving bowl and top with the garlic chips. Serve immediately.

SAUTEED BABY SPINACH WITH GARLIC, MUSHROOMS AND BEANS

Steps:

• Heat oil in large skillet.
• Add chopped garlic and stir a minute or two. Add sliced mushrooms and stir until garlic begins to turn golden. Add spinach and cannellini. Continue to stir until beans are warm and spinach is wilting. Remove to a plate and season to taste. Serve immediately.

SIMPLY SAUTEED SPINACH AND GREEN BEANS WITH GARLIC

Steps:

• Heat a large skillet and then add the olive oil.
• When the oil is nice and hot throw in the green beans and season with salt and pepper.
• Add the spinach and let that wilt down, stirring occasionally.
• Add in the garlic and the butter and stir over low-medium heat. You don't want the garlic to brown but you do want it to cook for about 5-10 minutes and incorporate all the flavors.
• Taste and re-season if needed.
• Remove from the heat and serve!

CREAMY SAUTEED SPINACH WITH GARLIC AND CHEESE

Steps:

• Heat olive oil in skillet over med-high heat.
• Add spinach leaves and garlic cloves.
• Saute until spinach leaves have wilted (be careful not to overcook).
• In last few minutes of cooking time, add cheddar cheese, and cook until it is melted.
• Stir well and serve.

SAUTEED SPINACH AND GARLIC

Steps:

• In an 8-quart heavy kettle heat oil over high heat until hot but not smoking and add garlic and spinach with water clinging to leaves. Sauté garlic and spinach, turning with tongs, until spinach is wilted but still bright green, about 2 minutes, and season with salt and pepper. Spinach and garlic may be made 6 hours ahead and chilled, covered.

PORK TENDERLOIN WITH GARLIC-ORANGE VINAIGRETTE AND SAUTEED SPINACH

Steps:

• In a large skillet, heat 1 tablespoon oil over medium; season pork with salt and pepper. Add pork to skillet, and cook, turning occasionally, until an instant-read thermometer inserted in thickest part registers 145 degrees, 20 to 25 minutes (reduce heat if pork browns too quickly). Transfer pork to a plate, and cover loosely with aluminum foil; let rest 5 to 10 minutes (reserve skillet).
• Meanwhile, in a blender, combine orange juice, mustard, honey, garlic, and 2 tablespoons oil. Season with salt and pepper, and blend until smooth; set vinaigrette aside.
• In reserved skillet (if bottom of skillet is blackened, use a new one), heat remaining tablespoon oil over high. Add as much spinach as will fit; toss until wilted, adding more spinach as there is room, 3 to 5 minutes total. Drain off excess liquid, and season spinach with salt and pepper. Slice pork and drizzle with vinaigrette; serve with spinach.

CHICKEN PAILLARD WITH TRI-OLIVE TAPANADE, ROAST SAGE YAMS AND SAUTEED GARLIC SPINACH

Steps:

• Preheat oven to 350 degrees F.
• In a medium sized bowl combine the 3 varieties of olives (other olives may be substituted) in addition to the capers, anchovy, zest, 1 teaspoon lemon juice, 1 tablespoon garlic, and 6 tablespoons olive oil. Using a spoon, fold the ingredients together, adding pepper, to taste. Set aside to allow flavors to blend.
• In a medium sized bowl combine the yam, butter, sugar, and sage leaves, mixing with a spoon. Spread evenly onto a small sheet pan and bake until lightly caramelized, 20 minutes. Remove from oven and set aside keeping warm.
• Using 2 pieces of plastic wrap, sandwich 1 breast at a time and pound lightly with a mallet or meat tenderizer evenly until 1/4-inch thick. Repeat with the remaining pieces of chicken breast, and sprinkle 1 tablespoon oil over each. Season lightly with salt and pepper on both sides. In a large saute pan, over high heat, add 1 tablespoon oil. When hot add chicken breasts, 1 at a time, allowing them to caramelize before flipping. Cook until liquid runs clear from the breast, approximately 2 minutes per side being careful not to over cook. Repeat with remaining breasts, set aside keeping warm. Brush breasts with remaining lemon juice.
• In a large saute pan over high heat, add 1 tablespoon oil. When hot add the remaining garlic and cook until fragrant, 10 seconds. Add spinach and toss to distribute garlic. Season lightly. When just wilted remove from the pan and set aside.
• Plate 1 chicken breast, then top with spinach and the olive mixture. Serve with yams.
• Preheat oven to 350 degrees F.
• In a medium sized bowl combine the 3 varieties of olives (other olives may be substituted) in addition to the capers, anchovy, zest, 1 teaspoon lemon juice, 1 tablespoon garlic, and 6 tablespoons olive oil. Using a spoon, fold the ingredients together, adding pepper, to taste. Set aside to allow flavors to blend.
• In a medium sized bowl combine the yam, butter, sugar, and sage leaves, mixing with a spoon. Spread evenly onto a small sheet pan and bake until lightly caramelized, 20 minutes. Remove from oven and set aside keeping warm.
• Using 2 pieces of plastic wrap, sandwich 1 breast at a time and pound lightly with a mallet or meat tenderizer evenly until 1/4-inch thick. Repeat with the remaining pieces of chicken breast, and sprinkle 1 tablespoon oil over each. Season lightly with salt and pepper on both sides. In a large saute pan, over high heat, add 1 tablespoon oil. When hot add chicken breasts, 1 at a time, allowing them to caramelize before flipping. Cook until liquid runs clear from the breast, approximately 2 minutes per side being careful not to over cook. Repeat with remaining breasts, set aside keeping warm. Brush breasts with remaining lemon juice.
• In a large saute pan over high heat, add 1 tablespoon oil. When hot add the remaining garlic and cook until fragrant, 10 seconds. Add spinach and toss to distribute garlic. Season lightly. When just wilted remove from the pan and set aside.
• Plate 1 chicken breast, then top with spinach and the olive mixture. Serve with yams.

SAUTEED SPINACH, GARLIC, AND MUSHROOMS

Steps:

• In a big saucepan over medium heat, melt the butter with the olive oil.
• Add in the mushrooms and garlic; saute about 5 minutes, until tender.
• Add in spinach; toss with 2 forks, about 5 minutes, until wilted.
• Season with salt and pepper; mix well; serve immediately.

MINI RACK OF LAMB WITH NUTTY BELUGA LENTILS AND SAUTéED GARLIC SPINACH

Steps:

• Preheat the oven to 375° F.
• In a medium sauté pan place 1 1/2 tablespoons of the olive oil, and heat for a minute over medium heat. Add the onion, carrot, and celery, and sauté the vegetables until they are softened, about 5 to 7 minutes. Add the lentils and bay leaf and sauté for 3 minutes, coating all the lentils. Increase the heat and add the red wine. Bring to a simmer and cook uncovered, stirring, until the mixture becomes dry. Meanwhile, in a saucepan bring the chicken stock to a simmer, then turn off the heat and cover to keep warm. Add the warm chicken stock to the lentils (like cooking risotto) 1/2 a cup at a time, letting the lentils absorb the liquid with each addition. Repeat, stirring the mixture constantly. After 28 to 30 minutes the lentils should be slightly chewy and tender. Season to taste with salt and pepper.
• While the lentils are cooking, rinse and pat the lamb dry and rub it with a tablespoon of olive oil. Season the meat with salt and pepper, then press the rosemary into the flesh.
• Place the lamb in a small roasting pan in the middle of the oven, and roast for 30 to 35 minutes, or until the thermometer inserted in the thickest part of the meat registers 140° F.
• While both the lentils and the meat are cooking, prepare the spinach. In a medium sauté pan, heat the remaining 1 tablespoon of olive oil for a minute over medium heat. Add the garlic and sauté until just translucent but not brown. Add the spinach and sauté for 2 minutes, then cover and cook for an additional 2 minutes, or until completely wilted. Season with salt and pepper.
• Slice the rack in half. On two large dinner plates, arrange a bed of lentils and a side of spinach, then place the lamb on top of the lentils and serve.

BROWN RICE WITH SAUTEED SPINACH, LEMON AND GARLIC RECIPE - (4.3/5)

Steps:

• Cook rice according to package directions. Heat oil in large skillet. Add cooked rice, spinach, walnuts, lemon peel, garlic, rosemary and salt. Sauté 2 to 3 minutes or until spinach is wilted. Serve warm. Serving Size (1/6 of recipe), Calories 180 (Calories from Fat 120), Total Fat 13g (Saturated Fat 1.5g, Trans Fat 0g), Cholesterol 0mg, Sodium 110mg, Total Carbohydrate 13g (Dietary Fiber 2g, Sugars 0g), Protein 3g; Percent Daily Value*: Vitamin A 6%, Vitamin C 4%, Calcium 2%, Iron 4%. *Percent Daily Values are based on a 2,000 calorie diet

SPINACH SAUTéED WITH GARLIC AND PEPPER

Steps:

• Combine oil and garlic in a large, heavy skillet or wok and cook over medium-high heat until the garlic sizzles and releases its aroma.
• Add the spinach and cook for 1 minute; gently turn to expose all the leaves to the heat.
• Add the fish sauce, pepper, and water, tossing well, then cook (turning often) until the spinach is wilted and tender (1-2 minutes).
• Transfer to a deep platter, sauce and all, and serve hot, warm, or at room temperature.

PORK TENDERLOIN WITH GARLIC-ORANGE VINAIGRETTE AND SAUTEED SPINACH

Steps:

• 1. In a large skillet, heat 1 tablespoon oil over medium; season pork with salt and pepper. Add pork to skillet, and cook, turning occasionally, until an instant-read thermometer inserted in thickest part registers 145 degrees, 20 to 25 minutes (reduce heat if pork browns too quickly). Transfer pork to a plate, and cover loosely with aluminum foil; let rest 5 to 10 minutes (reserve skillet). 2. Meanwhile, in a blender, combine orange juice, mustard, honey, garlic, and 2 tablespoons oil. Season with salt and pepper, and blend until smooth; set vinaigrette aside. 3. In reserved skillet (if bottom of skillet is blackened, use a new one), heat remaining tablespoon oil over high. Add as much spinach as will fit; toss until wilted, adding more spinach as there is room, 3 to 5 minutes total. Drain off excess liquid, and season spinach with salt and pepper. Slice pork and drizzle with vinaigrette; serve with spinach.

SAUTEED SPINACH WITH GARLIC AND PINE NUTS

Steps:

• Heat 2 tbsp oil in heavy large pot over med-high heat. Add 1 bag of spinach. Toss until spinach is just wilted but still bright green, about 2 mins. Add 2nd bag of spinach. Toss until just wilter, about 2 mins. Add 3rd bag of spinach. Toss until just wilted, about 1.5 mins. Transfer all spinach to large sieve set over bowl. Pour out liquid from pot; reserve pot. Let spinach drain at least 15 mins. (Can be made 2 hrs ahead. Let stand at room temperature). Heat remaining 2 tbsp oil in reserved pot over med-high heat. Add garlic; stir 30 secs. Add spinach and toss to heat through, about 2 mins. Season to taste with salt and freshly ground black pepper. Transfer spinach to bowl. Sprinkle with pine nuts and serve.