Best Épinards En Branche Sautéed Spinach Recipes

ÉPINARDS EN BRANCHE (SAUTéED SPINACH)

Steps:

• Pull away and discard any tough stems and blemished leaves from the spinach. Rinse and drain the spinach.
• Pour the water into a kettle and bring to the boil. Add salt to taste and the spinach. Stir down to wilt. Bring to the boil, stirring occasionally, and cook about 5 minutes.
• Empty the spinach into a colander and drain. Press with the back of a wooden spoon to extract most of the liquid. Squeeze between the hands to extract additional moisture.
• Put the spinach on a flat surface and chop it coarsely. Add nutmeg.
• Put the butter in a skillet and, when it starts to brown, add the spinach.
• Cook, tossing and stirring, just to heat through.

BOUCHON'S SAUTéED SPINACH WITH GARLIC CONFIT

Steps:

• For the confit.
• Cut off and discard the root ends of the garlic cloves. Place the cloves in a small saucepan, and add enough oil to cover them by about 1 inch. None of the garlic cloves should be poking through the oil.
• Place the saucepan over low heat. The cloves should cook gently: very small bubbles will come up through the oil, but the bubbles should not break the surface.
• Adjust the heat as necessary and move the pan to one side if it is cooking too quickly.
• Cook the garlic for about 40 minutes, stirring every 5 minutes or so, until the cloves are completely tender when pierced with the tip of a knife.
• Remove the saucepan from the heat and allow the garlic to cool in the oil.
• Refrigerate the garlic, submerged in the oil, for up to a month.
• For the spinach.
• If using large-leaf spinach, remove the thick stems and wash the leaves. Wash the baby spinach.
• Melt the butter in the largest skillet you have over medium-low heat.
• Add the shallots and sauté gently for 1 minute.
• Add the garlic confit and only as much spinach as will fit in the skillet, sprinkle with one-half teaspoons salt and a pinch of pepper, or to taste, and use tongs to turn the spinach in the butter.
• As the spinach wilts, continue to add handfuls of spinach from time to time and season additionally as needed.
• Do not overcook: the spinach is done when it is wilted and tender but still bright green. Serve immediately.

SAUTéED SPINACH WITH RED ONION

Steps:

• Heat the oil in a very large pot over medium heat.
• Add the onion and the garlic and cook until almost tender, about 6 minutes. Add the broth, soy sauce, red pepper flakes, salt and pepper.
• Add one third of the spinach and cook it until it just begins to wilt. Continue adding the spinach one large handful at a time, sautéing just until it begins to wilt before adding more.
• Transfer the mixture to a bowl, sprinkle with lemon zest and serve.

SAUTéED SPINACH

Steps:

• WILT Spinach; Bring a large pot of water to boil over high heat; WILT spinach in boiling water; ADD all at once, stir, and drain immediately in a colander-- DO NOT let spinach sit in water.
• Press out as much liquid as possible, forming it into a disk.
• To sauté, heat oil in a large sauté pan over med-high heat.
• Add garlic and pepper flakes; sauté until garlic turns golden, about 1 minute.
• Stir constantly.
• ADD the disk of spinach and break up with wooden spoon, stirring to coat with oil and garlic.
• Cook just until heated through, about 1 minute.
• Season with salt and pepper, then transfer to a serving platter.
• Drizzle spinach with Balsamic vinegar before serving.

SAUTéED SPINACH AND MUSHROOMS

Steps:

• Coat skillet with the oil.
• Add mushrooms, onion, bacon and garlic.
• Sauté for about 6 min over medium heat.
• Add spinach and sauté until wilted.
• Salt and pepper to taste.
• Serve and enjoy.

5-MINUTE HEALTHY SAUTéED RED CABBAGE

Steps:

• Quarter cabbage, slice into 1/4-inch strips, and let sit for at least 5 minutes to bring out the hidden health benefits of cabbage.
• Chop or press garlic and let sit for at least 5 minutes.
• Sprinkle cabbage with 1 TBS lemon juice before cooking to prevent it from turning blue.
• Heat 5 TBS broth over medium heat in a stainless steel skillet. When broth begins to steam, add cabbage and cover. Sauté for no more than 5 minutes.
• Transfer to a bowl. For more flavor, toss cabbage with the dressing ingredients and any of the optional ingredients you desire, (ginger, sesame seeds, soy sauce, cilantro or rice wine/vinegar) while it is still hot.