bout ten seconds.
Add spinach and vegetable seasoning and cook
emaining chicken.
Firmly squeeze spinach until well drained and practically
Prepare the sauteed spinach next. Heat a large skillet
risp and golden. Serve with sauteed spinach.
large pan, add the spinach and saute for 1-2
Heat the olive oil in a deep pan or large pot.
Once heated, add the minced garlic and stir. DO NOT LET THE GARLIC BURN!
Add the spinach and toss to coat the spinach. Cover and adjust to very low heat.
Let the spinach steam, untouched for 5 minutes. Remove lid and add salt and pepper to taste.
Stir and serve. (If the spinach is not cooked to your liking, continue to steam with lid on for another 2 minutes).
Thoroughly wash and dry spinach and remove stems.
(I
Rinse spinach well in cold water; dry well.
In a large pot, heat the olive oil and saute the garlic over medium heat for 1 minute.
Add all the spinach, salt, and pepper to the pot; toss with the garlic and oil.
Cover the pot and cook for 2 minutes.
Uncover, turn heat on high, and cook for another minute, stirring until all the spinach is wilted.
Using a slotted spoon, lift the spinach to a serving bowl and top with butter.
add the garlic, then the spinach, stirring well.
Mix in
ith confectioners' sugar.
Wilt spinach in a pan with hot
about 2 minutes.
Add spinach, salt and pepper to taste
In a skillet, heat oil over medium heat. Cook onion for 3 mins, until soft. Add bacon and spinach. Season. Cook spinach until just wilted. Transfer to a serving bowl and garnish with almonds.
eat to low and cook spinach, covered, for 2 mins, or
Coat grill rack with nonstick cooking spray. Preheat grill.
Stir together lemon juice, butter, 2 cloves garlic, and oregano; drizzle over fish and sprinkle with salt and pepper. Grill fish, covered, 4 to 6 minutes or until fish flakes with fork.
Heat oil in large skillet over medium-high heat; add spinach and remaining 2 cloves garlic; saute 5 minutes or until wilted. Serve fish over spinach. Top with feta and pine nuts, if desired.
mins. Mix in the spinach; cover and cook for 3
In a high straight-sided medium skillet, melt the butter over medium-high heat. Add the shallots and the garlic, and cook until shallots are lightly browned, 2 to 3 minutes.
Stir in ginger, cumin, and turmeric, and cook for 30 seconds.
Add spinach and mustard seeds; season with salt and pepper; cook, tossing until spinach is just wilted, 1 to 2 minutes. Remove from skillet, and serve immediately.
month.
For the spinach.
If using large-leaf
oil (enough to cover spinach). Add the spinach and cook for 1
Heat oil in a nonstick skillet over medium-high heat. Add garlic; cook 30 seconds. Stir in tomatoes (this is where I add the slivered red onions); cook 2-3 minutes. Add spinach, pushing leaves down into skillet.
Toss spinach with tongs until it's wilted, about 5 minutes. Season spinach with salt. Garnish spinach and tomatoes with pine nuts.
Rinse spinach thoroughly, remove tough stems and tear leaves in half.
Allow water to cling to leaves for steaming.
Melt the margarine in a large skillet.
Press garlic through a press and add to the skillet, stirring until coated with margarine.
Add spinach and soy sauce.
Stir until spinach is wilted and cooked through.
Serve hot.
Serves 4.