Best Wilted Spinach With Cherries And Goat Cheese Recipes

Emeril's Spinach, Dried Cherry and Goat Cheese Salad With Warm image

Provided by tornadoes three

Time 15m

Yield 4 serving(s)

Number Of Ingredients 13

8 ounces bacon, diced
1/2 cup finely chopped red onion
1 teaspoon minced garlic
1/4 teaspoon fresh ground black pepper
1 pinch salt
1 1/2 tablespoons creole mustard
1/4 cup red wine vinegar
2 tablespoons sugar
1/2 cup dried cherries
1/4 cup vegetable oil
8 cups fresh spinach, tough stems removed, washed and spun dry (about 12 ounces)
1 large orange, segmented
4 ounces goat cheese, crumbled

Steps:

n a large skillet, cook the bacon over medium-high heat until crisp, about 5 minutes. Drain on paper towels and pour off all but 1/4 cup of grease from the pan.
To the fat in the pan, add the onions and cook, stirring, over medium-high heat until soft, about 3 minutes. Add the garlic, pepper, and salt and cook, stirring, for 30 seconds. Add the mustard and vinegar and cook, stirring to de-glaze the pan. Add the sugar and stir to dissolve. Add the cherries and cook, stirring, until slightly plumped and warmed through, about 1 minute. Remove from the heat and whisk in the oil. Return the bacon to the pan and adjust the seasoning, to taste.
In a large bowl, toss the spinach with the warm dressing. Divide the salad among 4 salad plates, arrange the orange segments around the edges, crumble the goat cheese over the top and serve.

Nutrition Facts : Calories 559.3, Fat 48.2, SaturatedFat 16.2, Cholesterol 61, Sodium 770.8, Carbohydrate 17.5, Fiber 3, Sugar 12.5, Protein 15.4

Wilted Spinach and Cherry Tomatoes image

Provided by Martha Stewart

Number Of Ingredients 5

1 tablespoon olive oil
2 bags (5 ounces each) baby spinach
1 pint cherry or grape tomatoes, halved
1 tablespoon balsamic vinegar
Coarse salt and ground pepper

Steps:

In a large skillet, heat oil over medium. Add spinach; cook, tossing often, just until wilted, 2 to 3 minutes. Stir in tomatoes and vinegar; season with salt and pepper. Serve immediately.

Nutrition Facts : Calories 77 g, Fat 3 g, Fiber 4 g, Protein 2 g

Side Essentials: Sautéed Spinach & Goat Cheese image

Provided by Andy Anderson !

Categories Vegetables

Time 25m

Number Of Ingredients 11

PLAN/PURCHASE
2 Tbsp sweet butter, unsalted
1 Tbsp shallots, chopped
1 clove garlic, minced
12 oz chopped spinach, frozen variety, defrosted
4 oz goat cheese, creamed variety
1 large lemon, just the juice
salt, kosher variety, to taste
black pepper, freshly ground, to taste
ADDITIONAL ITEMS
toasted pine nuts

Steps:

1. PREP/PREPARE
2. Gather your Ingredients (mise en place).
3. Add the butter to a skillet over medium heat.
4. When the butter melts, add the shallots and garlic, and cook in for 1 minute.
5. Add the defrosted spinach to the skillet, sprinkle on a bit of salt and pepper, to taste, and allow to cook for 3 - 5 minutes.
6. Evenly dollop on the goat cheese, and then cover and reduce the heat to medium low, for about 3 minutes.
7. Chef's Tip: One of the tricks is to not stir the goat cheese into the spinach; leave it in nice soft dollops. When you stir it into the spinach, it really diminishes the distinct flavor notes of the cheese and spinach.
8. Chef's Tip: Goat cheese comes in creamy or crumbled; in addition, some have spices infused into them. For this recipe, I choose creamy/plain goat cheese; however, you may wish to experiment with other types... Just for the fun of it.
9. Remove the cover, and drizzle on the lemon juice.
10. Chef's Note: And if you are feeling particularly randy, sprinkle on some freshly toasted pine nuts.
11. PLATE/PRESENT
12. Serve as a side with beef, pork, chicken or fish. Enjoy.
13. Keep the faith, and keep cooking.

Creamed Spinach with Chère image

Yield Serves 4

Number Of Ingredients 5

3 10-ounce packages ready-to-use spinach leaves
1/2 cup whipping cream
2 ounces soft fresh goat cheese (such as Montrachet)
1 large shallot, minced
1/2 teaspoon grated lemon peel

Steps:

Preheat oven to 250°F. Bring 2 inches of water to boil in large pot. Add spinach and cook just until wilted, constantly pressing spinach down into water, about 2 minutes. Transfer 1/2 cup cooking liquid to medium skillet and reserve. Drain spinach into colander, firmly pressing out excess water. Transfer spinach to oven-proof platter. Place in oven to keep warm.
Add cream, goat cheese, shallot and lemon peel to cooking liquid in skillet. Stir over medium-high heat until sauce is thick and reduced to 2/3 cup, about 6 minutes. Season with salt and pepper.
Pour sauce evenly over spinach. Serve immediately.