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Spicy Sautéed Spinach Recipe

Spicy Sautéed Spinach Recipe


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For a little less heat, omit the chiles or mustard seeds in this sautéed spinach recipe.

Ingredients

  • 2 tablespoons ghee (clarified butter) or vegetable oil
  • 1 bunch scallions, coarsely chopped
  • 2 dried chiles de árbol or 1/2 teaspoons crushed red pepper flakes
  • 2 garlic cloves, finely chopped
  • 2 teaspoons yellow mustard seeds
  • 4 bunches flat-leaf spinach, stemmed, very coarsely chopped
  • Kosher salt, freshly ground pepper

Recipe Preparation

  • Heat ghee in a large skillet over medium-high heat. Add scallions, chiles, garlic, and mustard seeds. Cook, stirring often, until garlic begins to brown and mustard seeds pop, about 1 minute. Add spinach to skillet by the handful, allowing it to wilt between additions. Cook, tossing often, until spinach is tender, 5-8 minutes. Season with salt and pepper.

,Photos by Christina Holmes

Nutritional Content

6 servings, 1 serving contains: Calories (kcal) 110 Fat (g) 6 Saturated Fat (g) 1 Cholesterol (mg) 0 Carbohydrates (g) 10 Dietary Fiber (g) 6 Total Sugars (g) 2 Protein (g) 7 Sodium (mg) 260Reviews Section

Spicy & Sweet Tocino Pork Bibimbap Recipe

Bibimbap is a Korean favourite and literally translates to Mixed Rice. How about Try this recipe a version of Korean and Pinoy fusion Bibimbap, made with Pinoy Tocino Hamonado or Barbecue Tocino.
Kainan na! Jeulgyeo!

Spicy and Sweet Tocino Pork bibimbap
Serves 6

Bibimbap is a Korean favourite and literally translates to Mixed Rice. How about Try this recipe a version of Korean and Pinoy fusion Bibimbap, made with Pinoy Tocino Hamonado or BarbecueTocino.
Kainan na! Jeulgyeo!

Preparation and Ingredients:


For the Bean Sprouts:
2½ cups bean sprouts
1 clove garlic, minced
5 scallions, thinly sliced
1 teaspoon sesame seeds
½ teaspoon sesame oil


Bring a medium pot of water to boil. Add the bean sprouts and blanch for about 2 minutes.
Drain the sprouts well. Transfer to a bowl and mix with minced garlic, scallions, sesame seeds and sesame oil. Cover and set aside.

Sautéed spinach:


6 cups raw spinach, stems removed, if necessary
1 teaspoon sesame seeds
1 teaspoon sesame oil


Heat a large skillet or wok over medium-high heat.
Add the spinach and cook until just wilted.
Transfer to a colander and rinse a couple of times with cool water, until the water is clear.
Drain well and ring dry, being careful not to totally mush up the spinach.
Transfer to a bowl. Add the sesame oil and sesame seeds. Cover and set aside.

Sautéed onions:


1½ medium yellow onions, sliced, then cut in half.
½ tablespoon soy sauce
1 teaspoon olive oil


Heat the olive oil in the same skillet over medium-high heat.
Add the onions and soy sauce and sauté until the onions are translucent.
Transfer to a bowl and cover. Set aside.

Sautéed carrot strips:


2 medium carrots, cut into matchstick sized pieces (or julienned)
1 teaspoon oil
¼ teaspoon salt


Heat oil in the same skillet over medium-high heat.
Add the carrot slivers and salt. Sauté until the carrots begin to brown but do not get too soft, about 3 minutes.
Transfer to a bowl and cover. Set aside.

Zucchini Strips:


2 medium zucchini, cut into thin strips (see step 1 and 2 below for prepping the zucchini)
1 tablespoons fish sauce
1 clove garlic, minced
¼ teaspoon salt
1 teaspoon oil


Use a potato peeler or a mandoline slicer to cut the zucchini into long thin strips. Cut each strip in half width-wise and again lengthwise until you have thin strips that are about ½ and inch wide by 3-4 inches long.
Soak the zucchini strips in the fish sauce for about 10 minutes. After soaking, thoroughly drain the zucchini.


Heat the oil in the same skillet over medium-high heat. Add the garlic an d sauté for 1-2 minutes. Add the zucchini and salt and cook for about 2 minutes, until just soft.
Transfer to a bowl. Cover and set aside.

Shiitake mushrooms:


About 20 medium shiitake mushrooms, sliced
1 tablespoon soy sauce
1 teaspoon sesame oil


Heat the sesame oil in the same skillet over medium-high heat.
Add the mushroom slices and soy sauce. Sauté for 3-4 minutes, until the mushrooms are cooked through.
Transfer to a bowl. Cover and set aside.

Pre-Marinated Pork Tocino:


Heat the same skillet over medium-high heat.
Add the pork tocino and its marinade. Sauté until cooked through.
Transfer to a bowl. Cover and set aside while you cook the eggs.


6 tablespoons kimchie
(or gochujang – fish (cake) strips) optional
6 large eggs ( 1 extra raw egg for topping – optional)
2 cups white rice, cooked.
Soybean Chili Paste (or Sweet and Spicy sauce)
Sesame Oil/Canola Oil

Begin by preparing all of your vegetables by slicing and chopping according to the instructions below. This step will make sure that your ingredients stay warm as you cook and set them aside.


Cook all the vegetables and the pork according to the instructions that follow.
After cooking all the vegetables and pork, put a little bit of sesame oil in the skillet. Heat the skillet over medium-high heat.


Crack 1 or 2 eggs into the skillet at a time and cook them over-easy, until they reach the desired doneness. Transfer to a plate and cover while you repeat with the rest of the eggs.


Divide the rice among the 6 bowls. Place one over-easy egg on top of each bowl. Arrange the vegetables and meat around the egg as shown in the picture above.
Place a spoonful of kimchie on top and drizzle some soybean chilli paste or just chilli sauce of each bowl and serve. (You may add 1 raw egg in the middle while it is still steaming Hot – Optional)


Sautéed Mushrooms Recipe

It’s simple, really. You don’t need fancy varieties of mushrooms or a long list of ingredients. My secret ingredients are just dry sherry and time.

And that is time, not thyme. Although thyme is involved as well! To make these Sauteed Mushrooms you’ll need:

  • Button Mushrooms – Nothing fancy here, but these little guys get turned into super delicious.
  • Butter – For rich luxurious flavor.
  • Olive Oil – This has a higher smoking point than butter and helps to keep the butter from burning.
  • Thyme – For a fresh pop of herby essence.
  • Dry Sherry – You can use “cooking sherry” or a specific brand you love!
  • Garlic – To add some delicious garlicky flavor.
  • Salt and Pepper – To taste.


Recipe Summary

  • 1 teaspoon white-wine vinegar
  • 1 tablespoon minced shallot
  • 1/2 tablespoon butter
  • 1 tablespoon Dijon mustard
  • 1 teaspoon olive oil
  • 1 boneless, skinless chicken breast half (6 to 8 ounces)
  • Coarse salt
  • Ground pepper
  • 4 cups (about 2 1/2 ounces) baby spinach

Season chicken with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken cook until browned, turning once, 8 to 10 minutes.

Add 1/4 cup water. Reduce heat to medium-low cover, and simmer until chicken is cooked through, 4 to 6 minutes. Transfer chicken to a plate cover to keep warm.

Make mustard sauce: Add minced shallot to same pan cook over medium heat, stirring occasionally, until soft, about 3 minutes. Stir in mustard and vinegar cook 1 minute. Remove from heat. Add butter swirl pan until incorporated. Stir any accumulated chicken juices into sauce.

In a medium bowl, toss spinach with half the mustard sauce. Place chicken on a serving plate drizzle with remaining sauce. Serve spinach on the side.


Chicken and Sausage with Sautéed Spinach

Flavors collide when tender chicken and baby spinach get a spicy sausage kick!

Recipe tags: chicken base, easy difficulty, main, chicken, skillet

Ingredients

¼ cup vegetable oil
1 lb boneless skinless chicken thighs, cut into 2 inch strips
8 oz ground sausage, hot or mild
1 cup large diced yellow onion
1 Tbsp minced garlic
2 tsp Better Than Bouillon ® Roasted Chicken Base
1 tsp dried oregano
4 cups baby spinach leaves
1 can (15-ounce) diced tomatoes
2 cups cooked rice

Directions

Add the oil to a large sauté pan over medium high heat. Add the chicken and sauté for 2 - 3 minutes. Add the sausage and onion and sauté for 3 - 4 minutes. Add the garlic and sauté for 30 seconds.

Add the Chicken Base, oregano, spinach leaves and diced tomatoes. Sauté until the spinach is wilted, 3 - 4 minutes, stirring constantly.


Related Video

The recipe called for way too much salt! It wasn't bitter, just salty!

Followed the recipe exactly, using farmer's market dandelion green's. Maybe I'm merely rating the greens, because I couldn't ignore the bitterness. Taking bites of the smashed garlic helped make the medicine go down at least.

This recipe saved the day. Thank you for writing it. I weeded, saved my dandelions out from among the weeds, and decided to try sauteing them. I don't like them fresh. This was great--I had everything on hand (unlike recipes calling for bacon, lemon juice, etc.) Lucky me! Not to mention, it was scaleable (I wouldn't have opened a whole pack of bacon for a handful of greens anyway). Now I'm eating my weeds. (I didn't boil them to save dishes and nutrients, but I can stand the bitterness when I tell myself I'm being healthy.)

Delicious! A great recipe for dandelion greens. Boiling them first is essential to the success of this recipe. I added salt, garlic and a few splashes of lemon juice to the final stage of this recipe and it was simply perfect.

The wife didn't like it, but I did.

This recipe tastes just like spinach except it was a little bitter - but tasty. Not sure if it is worth the work to pick the dandelions for an everyday meal, but this would definitley wow a dinner party.

I also added crimini mushrooms, shallots, and crushed heirloom tomatoes with a little white wine to the sautee. It was delicious and not too bitter but I boiled them in lots of water first. You can boil them longer if you are afraid they are too bitter just don't boil them until they turn brown.

To the reviewer who complained that the dish was bitter: that's why you have to boil the dandelions first. Omitting this step will guarantee excessive bitterness. Also, you could use the commercially available "Italian dandelions" instead of the common lawn variety--they are much less bitter.

Very good side dish for an Italian meal featuring grilled chicken. Spiciness can be decreased for those who prefer, without harming the overall effect. Be careful not to overcook.

Very good different. We followed the recipe but, did not boil the greens first (does that make a big difference?). Dandelions are very bitter, as in very bitter. But, we added a little lemon juice towards the end and, a bit of fresh grated parmesan at the table. Likely a very good side dish for a rich entree. Would make again. We got ours at the Green Market and, since they are seasonal, they are certainly worth cooking in season. One caveat, there are many little stems and they do take time to remove both when washing and in the pan.

The most difficult part of this recipe is picking the blades of grass out the 2 lbs. of greens if harvested from your own pesticide, herbicide-free lawn. It's a tasty, simple recipe and worthy of incorporating into your celebration of "Spring is Finally Here!" recipes. (I'm certain it would be good tossed with some orechietti or other pasta, along with some toasted pine nuts and a sprinkle of reggiano).

This is how I prepare my greens but I usually use less oil. Definitely use lots of garlic and crushed red pepper. I also use escarole, chickory, arugula or broccoli rabe. Great stuff. Leftover greens are delicious in a quesadilla or on a sandwich.

I use this same recipe with spinach. It's super quick and easy. No excuse to let spinach go bad in the fridge.

Perfect way to control dandelion population for those that don't use pesticides. I start with a large finely sliced onion fried in the olive oil till almost caramellized, then add the garlic etc. Skip the pepper flakes and substitute a squeeze of fresh lemon for mediterranian variation.

Yum! This was very easy and good tasting, with no bitterness whatsoever. My dandelion -- one of those 27" tall types -- was freshly harvested and organic so that may be a factor. I replaced the red pepper flakes with cayenne, which was on hand. So good I'll try it next with arugula!


How to Sauté Spinach and Garlic

Sliver the garlic with a hand-held mandoline to get even slices every time. Or, use a very sharp knife and be as precise as you can. You can mince the garlic if you like, but the chance of it burning rises with the smaller pieces.

Choose a large non-stick skillet or dutch oven, and warm your oil along with the garlic slivers. Be sure to watch the garlic closely as it cooks as it go from bronzed to brown and bitter in a heartbeat. The garlic flavors the oil as it cooks. Quickly fish out the garlic with a mesh skimmer like this one and reserve the oil for your spinach.

Heaping piles of spinach cook down quickly as the spinach hits the heat. I use my trusty tongs to toss the spinach as it cooks. Season the spinach now with the kosher salt and fresh ground black pepper. The salt helps draw out the moisture and makes the cooking process quicker.

Once the leaves just begin to wilt overall, it’s time to remove the pot from the heat. The leaves will continue to cook from the residual heat.

Toss the garlic slices back into the pan and add a squeeze of lemon or a drizzle of balsamic, champagne vinegar, or rice wine vinegar to add a spark of freshness if desired. If you can’t eat your spinach without a pat of butter, feel free to add it to the hot spinach too.


One of Sevillas BEST Dishes | Orange Cod with Sautéed Spinach

Sevilla, Spain. What many consider, one of the most beautiful cities in the world. It´s full of art & culture, amazing architecture and offers some of the most popular foods in Spain. In this recipe, I will show you how to make one of Sevillas best dishes, Orange Cod with Sautéed Spinach.


This dish is known in Sevilla as ¨Bacalao a la Naranja con Espinacas¨. It has so many great flavors, it´s sweet & savory, it´s absolutely delicious. But the best part? It´s easy to make and done in about 30 minutes.


To make this dish use a GREAT Olive Oil. This is the base fat of the dish and what really brings it all together. I used one from Apollo Olive Oil called Millers Favorite. Truly, one of the BEST Extra Virgin Olive Oils money can buy.


TIPS & TRICKS to Make this Recipe: I used frozen cod that I thawed out. The secret? Make sure to pat it completely dry with paper towels. That way when you cook the cod, its got a great texture and it absorbs all the flavors. I also used fresh bagged spinach. But you can use frozen spinach. Just make sure to thaw it out and fully drain any excess liquid.

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How to

Cook the pasta in a large pot of generously salted boiling water, until al dente. Drain, reserving 1/4 cup cooking water.

Heat oil in a large skillet over medium high heat. Add bacon, cook until crispy and golden brown, stirring occasionally, for about 5 minutes. Add garlic and onion, cook until fragrant, about 2 minutes. Stir in the seasoning.
Add spinach and stir until slightly wilted. Pour cream and bring to a boil. Then add ricotta and stir until combined. Toss with pasta and add a splash of cooking water. Stir and add more water if needed, to create a glossy sauce. Season with more salt or pepper if needed. Serve immediately with an extra sprinkle of red pepper flakes. Enjoy!

And …IF YOU LOVE THESE RECIPES … please consider supporting my work for just the cost of a cup of coffee.

If you try this recipe, let me know! Leave a comment and don’t forget to tag me in your picture on Instagram with @anna_s_table or mention with #servingdumplings I’d love to see what you’re making. Happy cooking!

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Health Benefits of Spinach and Mushrooms

  • Vitamin K - so good for your bones!
  • Beta Carotene - great for your eyes!
  • Vitamin A - for your skin!
  • Folate - boost that energy!
  • Vitamin B - helps support your immune system!

Basically, this dish is super duper healthy for you!

Add a drizzle of balsamic vinegar right before it's done, and these Balsamic Spinach and Mushrooms take a boring ol' sautéed spinach to a new level.

Have you made this recipe or any of my others? Please let me know - I just adore hearing about it! Find me on Facebook, Instagram, and Pinterest!



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