In frying pan, heat oil and saute garlic over medium heat until slightly cooked.
Add spinach and saute, cooking about 10 minutes until spinach is heated through, stirring occasionally.
Add pasta sauce and seasoning if desired to spinach and garlic and heat through, stirring occasionally.
Cook gnocci in boiling water about 4 minutes or according to package directions and drain.
Serve sauce over gnocci.
NOTE: You can use as much or as little pasta sauce in the spinach mixture as you'd like according to taste.
Put spinach in a salad spinner and dry well. (or use paper
ogurt, mix yogurt, lemon peel and 2 tbsp of the lemon
n the mustard and sour cream and simmer for 5 minutes
il. Add the garlic, onion and red pepper and saute for 2-3
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!
er medium heat. Saute the garlic and shallots until the shallots start
ven to 475\u00b0F. Grease and line 2 mini loaf pans
Trim and clean the spinach, cut into palm size pieces.
In a large pan, cook the garlic and red pepper in the olive oil over medium heat until the garlic is golden.
Add the spinach and salt to taste.
Stir well.
Cover the pot and cook until spinach is tender, just a few minutes.
Serve hot or at room temperature.
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.
minutes.
Add the garlic and cook for 1 more minute
Wash and stem spinach and mushrooms.
Slice mushrooms including stems.
Mince garlic (smash each clove before mincing for optimal flavor).
Heat pan with olive oil; add garlic and saute one minute; add mushrooms and saute for a few minutes.
Add spinach in batches, so pan doesn't get too crowded (spinach will quickly wilt).
Add salt and pepper to taste.
Add parsley.
Add white wine and stir ingredients one final time.
Serve hot.
Coat skillet with the oil.
Add mushrooms, onion, bacon and garlic.
Saute for about 6 min over medium heat.
Add spinach and saute until wilted.
Salt and pepper to taste.
Serve and enjoy.
Combine flour and salt in large bowl. Gradually
mall bowl. Season to taste and set aside.
In a
uinoa soak for fifteen minutes and then bring water to boil
In a large saute pan, heat oil over medium-high heat.
Add garlic and cook, stirring , about 30 seconds.
Add orange juice; cook until reduced a bit, about 30 seconds.
Add spinach and saute, stirring constantly, until it begins to wilt.
Season with salt and pepper and stir well.
a frying pan and saute the chicken
Heat oil in a large saucepan on medium heat. Saute pancetta, onion and garlic for 4-5 mins, until onion is tender.
Stir in pasta sauce and cook, stirring for 15-20 mins, until sauce reduces and thickens slightly. Season to taste.
Meanwhile, cook pasta in a large saucepan of boiling salted water according to package directions. Drain well.
Spoon sauce over pasta. Serve with Parmesan cheese.
Wash, drain and chop the spinach.
Cook spinach in chicken stock until the stock is reduced by 2/3 of its original volume. Saute the garlic in olive oil.
Do not let garlic turn brown.
Add spinach and remaining stock to garlic and oil.
Cook until rest of stock is reduced.
Add cooked spaghetti to the mixture.
Simmer and mix lightly for several minutes.
Sprinkle with Parmesan cheese. Serve hot.