Spinach gets a bad rap. If that’s because it tastes so bad right out of the can, try it fresh. In fact, try fresh spinach in a recipe, like the ones here.

FIVE-MINUTE SAUTEED SPINACH WITH GARLIC AND LEMON

from bowlofdelicious.com

1 tablespoon butter

1 clove garlic, minced

2 tablespoons lemon juice (about 1⁄2 of a lemon)

5 oz (or 3-4 packed cups) baby spinach (or other baby greens)

salt and pepper, to taste

Melt the butter over medium-high heat in a large skillet (preferably non-stick).

Add the garlic; saute for one minute or until fragrant.

Add the lemon juice and the spinach. Saute for three to four minutes, or until greens are wilted (but not browned).

Remove from heat and season with salt and pepper to taste. Serve immediately.

CREAMED SPINACH

from spendwithpennie.com

1 lb fresh spinach

1 teaspoon olive oil

1⁄4 cup onion minced

1 tablespoon butter

1⁄3 cup heavy cream

2 oz cream cheese

1⁄4 teaspoon garlic powder

1⁄8 teaspoon seasoning salt

black pepper to taste

Wash and dry spinach if using fresh. Remove any tough stems and roughly chop.

Cook spinach in a pan with olive oil over medium heat until wilted and cooked through, about 3 minutes. Remove from pan and place in a strainer to drain.

Add onion and butter to the pan and cook on medium low heat until onion is softened. Add remaining ingredients and bring to a simmer while stirring until smooth. Simmer 1 to 2 minutes or until thickened.

Squeeze any excess moisture out of the spinach. Add back to the pan and stir to combine. Heat through and serve.

LEMONY SHRIMP AND SPINACH

from myrecipes.com

1 pound unpeeled, large raw shrimp (31/35 count)

3 garlic cloves, minced

2 tablespoons olive oil

1⁄2 cup chicken broth

1 teaspoon lemon zest

3 tablespoons fresh lemon juice

1⁄4 to 1⁄2 tsp. dried crushed red pepper

1 (6-oz.) package fresh baby spinach

Salt and pepper to taste

Peel shrimp; devein, if desired.

Sauté shrimp and garlic in hot oil in a large skillet over medium-high heat 3 to 4 minutes or just until shrimp turn pink. Remove shrimp from skillet; keep warm.

Add chicken broth and next 3 ingredients to skillet, stirring to loosen particles from bottom of skillet. Cook 4 to 5 minutes or until liquid is reduced by half. Add spinach, and cook 2 minutes or just until spinach is wilted. Stir in shrimp. Season with salt and pepper to taste. Serve immediately.

JAMIE’S CRANBERRY SPINACH SALAD

from Jamie Oliver

1 tablespoon butter

3⁄4 cup almonds, blanched and slivered

1 pound spinach, rinsed and torn into bite-size pieces

1 cup dried cranberries

2 tablespoons toasted sesame seeds

1 tablespoon poppy seeds

1⁄2 cup white sugar

2 teaspoons minced onion

1⁄4 teaspoon paprika

1⁄4 cup white wine vinegar

1⁄4 cup cider vinegar

1⁄2 cup vegetable oil

In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat and let cool.

In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar and vegetable oil. Toss with spinach just before serving.

In a large bowl, combine the spinach with the toasted almonds and cranberries.

FRIED EGGS WITH SPINACH

from giverecipe.com

3 tablespoons olive oil

1 onion, diced

1 pound spinach, washed well and roughly chopped

1⁄2 teaspoon salt

1⁄2 teaspoon ground black pepper

4 eggs

In a large skillet, heat olive oil over medium heat. Add in onions and cook until transparent, about 5 minutes.

Add in the spinach and season with salt and black pepper. Cook it stirring gently until the spinach leaves wilt.

Make 4 wells in the spinach mixture when it is tender enough. Crack an egg into each well. Cook for 3-4 minutes until the egg whites are set.

Sprinkle salt and black pepper on each egg.

Serve hot.

(606) 326-2661 |

lward@dailyindependent.com

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