Need a good wilted spinach, cooked spinach recipe?

Answer 1

Garlic Sauteed Spinach

1½ pounds baby spinach leaves
2 tablespoons good olive oil
2 tablespoons chopped garlic (6 cloves)
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 tablespoon unsalted butter
Lemon
Sea or kosher salt, optional

Rinse the spinach well in cold water to make sure it's very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves.
In a very large pot or Dutch oven, heat the olive oil and saute the garlic over medium heat for about 1 minute, but not until it's browned. Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes. Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted. Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and a sprinkling of sea or kosher salt. Serve hot.
--Ina Garten, FoodTV

Answer 2

3 green onions 5 slices, thick cut bacon, minced 1/4 cup brown sugar 1 cup black strap porter or rasberry ale, recipes follows Salt Freshly ground black pepper 1/3 cup balsamic vinegar 5 to 6 cups baby spinach leaves, well washed and thoroughly dried 1/4 cup chunked and seeded cucumber 1/4 cup diced red bell pepper 1/4 cup crumbled Gorgonzola Slice onions into thin circles, using all of the white and 1/2 of the green. Saute onions and bacon until the bacon is crispy and the onions are translucent, about 5 minutes. Add brown sugar and stir. When that is well blended into a lumpy sticky mess, add the beer. Let this reduce for about 5 minutes, or until it becomes thick and syrupy. Add a pinch of salt and several turns of fresh cracked pepper. Add balsamic vinegar and combine well. Combine the spinach, cucumber, bell pepper, and Gorgonzola in a bowl. Pour hot dressing over the salad, toss, and serve immediately

Answer 3

Place cooked well-drained spinach in pot. Add 250 ml single cream, 1 teaspoon crushed garlic, salt and pepper and mix well. Heat through and enjoy.

Answer 4

Wilted Spinach Recipe
Wilted spinach recipe with a thickened bacon dressing. Scroll down to see more spinach recipes and spinach salad recipes.
INGREDIENTS:
2 quarts young spinach leaves, stems removed, washed
2 slices bacon, diced
1 tablespoon flour
2 tablespoons granulated sugar
1/3 cup vinegar
1/2 teaspoon salt
3 to 4 tablespoons finely chopped red onion
PREPARATION:
Put spinach in a large serving bowl, tearing large leaves. In a saucepan, fry bacon until crisp, remove with slotted spoon; sprinkle over the spinach. To bacon drippings add flour; stirring until blended.

Add sugar, vinegar, and salt. Cook, stirring, until thickened. Pour over spinach and add onion. Toss gently.
Serves 4.

Spinach and Feta Frittata

INGREDIENTS:
1 tablespoon olive oil
1 tablespoon organic butter
1/2 cup of red onions, diced
1/2 cup of red bell pepper, diced
1 cup of fresh mushrooms, sliced
2 cups fresh or frozen spinach, chopped, cooked and drained
1 cup low-fat mozzarella cheese, grated
8 omega-3 eggs, beaten
1 teaspoon dried oregano
4 ounces feta cheese
salt and pepper to taste
PREPARATION:
1. Preheat oven to 350 degrees. Heat olive oil and butter in a medium sauté pan over medium high.

2. Add onion, peppers, and mushrooms. Sauté until onions are translucent. Add spinach and cook for another minute, mixing all ingredients together.

3. Spray a small 9 x 9 baking dish with non-stick cooking spray.

4. Layer mozzarella at the bottom and then sprinkle vegetables evenly over the cheese.

5. Season egg mixture with oregano, salt and pepper to taste.

6. Pour egg mixture over the vegetables. Sprinkle with feta cheese on top and bake in oven for 35 to 45 minutes to golden brown.

7. Let it sit for ten minutes before serving.

Answer 5

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Answer 6

i think that spinach is gross !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!