Best Wilted Spinach With Roasted Garlic Recipes

WILTED SPINACH WITH GARLIC

Wilted Spinach with Garlic image

Provided by Rachael Ray : Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 5

Ingredients

2 tablespoons extra-virgin olive oil
4 cloves garlic, sliced
1 pound triple wash spinach, stems removed
1/4 teaspoon grated fresh nutmeg
Coarse salt and black pepper

Steps:

Add oil and garlic to a large skillet. Cook over low heat, until garlic is cooked through. Remove garlic. Add spinach to pan, turning to wilt. Season with nutmeg, salt and pepper. Serve immediately.

WILTED SPINACH WITH GARLIC

Wilted Spinach with Garlic image

To make this easy wilted spinach recipe, simply give spinach a quick toss in hot, garlicky oil for the perfect quick and easy side dish for salmon, chicken or just about any main course. This versatile dish is ready in just 10 minutes so it's a cinch for weeknight dinners.

Provided by EatingWell Test Kitchen

Categories Healthy Chard Recipes

Time 10m

Number Of Ingredients 4

Ingredients

1 tablespoon extra-virgin olive oil
1 clove garlic, finely chopped
1 pound spinach, washed and stemmed, or 1 pound Swiss chard, washed, stems sliced, leaves torn
Salt & freshly ground pepper, to taste

Steps:

Heat oil in a large skillet over medium-high heat. Add garlic and stir until golden, about 30 seconds. Add greens in batches, if necessary, and toss until just wilted, 2 to 4 minutes. Season with salt and pepper.

Nutrition Facts : Calories 59.1 calories, Carbohydrate 4.5 g, Fat 4 g, Fiber 2.5 g, Protein 3.3 g, SaturatedFat 0.6 g, Sodium 162.4 mg, Sugar 0.5 g

WILTED SPINACH WITH BUTTER AND WINE

Wilted Spinach with Butter and Wine image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 6

Ingredients

3 tablespoons butter, cut into small pieces
1 1/2 pounds triple washed spinach, coarsely chopped, tough stems removed
2 cloves garlic, smashed
2 pinches of salt
1/2 cup dry white wine
Salt and pepper

Steps:

This dish takes only 5 minutes to prepare, so begin preheating the skillet 7-8 minutes before you are ready to sit down and eat.
Heat a medium sized skillet over medium heat. With the flat side of your knife, make a garlic paste with smashed garlic and salt. Melt butter into pan. Add garlic paste to the pan and the spinach in bunches, adding more spinach to the pan as it wilts down. When all of the spinach is wilted, add wine and turn to coat. Let wine cook down a minute or 2. Season spinach with salt and pepper and serve.

WILTED SPINACH WITH NUTMEG & GARLIC

Wilted spinach with nutmeg & garlic image

Throw a bag of baby spinach in a wok with some garlic and spices for a tasty last-minute side dish that still feels special

Provided by Sara Buenfeld

Categories Side dish

Time 10m

Number Of Ingredients 4

Ingredients

1-2 tbsp olive oil
4 garlic cloves , chopped
500g bag baby spinach leaves
1 nutmeg

Steps:

Heat the oil in a large wok, add the garlic and stir-fry until it starts to soften. Add the spinach in big handfuls, putting more in the pan as it wilts.
Grate in about an eighth of a nutmeg and mix well. Serve straight away.

Nutrition Facts : Calories 68 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium

OVEN-ROASTED BEETS WITH WILTED SPINACH

Oven-Roasted Beets with Wilted Spinach image

The balsamic glaze adds a nice kick and this is a very healthy and lovely way to enjoy these oven-roasted beets.

Provided by GhostEXE

Time 1h50m

Yield 4

Number Of Ingredients 10

Ingredients

6 medium beets with greens attached
2 medium red onions, quartered
2 tablespoons herbes de Provence
2 tablespoons olive oil, divided
1 teaspoon coarse salt
¼ teaspoon ground black pepper
2 tablespoons balsamic vinegar
2 tablespoons unsalted butter
2 cloves garlic, chopped
2 cups fresh spinach

Steps:

Preheat the oven to 425 degrees F (220 degrees C).
Trim and wash beets. Set leaves aside and discard stems. Wrap beets in foil packages (3 per package) and place in a deep baking dish.
Roast in the preheated oven until tender, about 45 minutes.
Remove from the oven. Divide onions, herbes de Provence, 1/2 of the olive oil, salt, and pepper between the packages. Reseal and roast for another 45 minutes.
Remove from the oven. Drizzle 1/2 of the balsamic vinegar into each package. Reseal and roast for 5 more minutes.
Meanwhile, melt butter and remaining olive oil in a pan over medium heat. Add garlic and cook until fragrant, about 1 minute. Throw in spinach and reserved beet leaves. Cook, stirring often, until wilted, about 5 minutes.
Remove beets from the oven. Transfer beets, onions, and all drippings to a serving dish. Stir in wilted greens and season to taste.

Nutrition Facts : Calories 196.4 calories, Carbohydrate 19.2 g, Cholesterol 15.3 mg, Fat 12.9 g, Fiber 4.8 g, Protein 3.2 g, SaturatedFat 4.6 g, Sodium 593.1 mg, Sugar 11.8 g