ISO of spinach side dish

[AnnaC]

Hi, fresh spinach was on sale so I bought a few pkgs. I'm making the herbed flounder from Jan/Feb 04 tonite with herbed basmati rice (CL complete) and I wanted to make a spinach side to go with it.
Anyone have any recipes to share?
Thanks,
Anna

[Kayla]

I've never tried this myself, but it looks really good :)

SPINACH WITH SUN-DRIED TOMATOES AND TOASTED PARMESAN CRUMBS

Skillet-toasted fresh breadcrumbs tossed with Parmesan cheese add crunch to this terrific side dish.
1 cup coarsely crumbled fresh breadcrumbs from crustless French bread
2 tablespoons olive oil
2 tablespoons grated Parmesan cheese

10 cups (packed) baby spinach leaves (about 10 ounces)
3 garlic cloves, minced
2 tablespoons thinly sliced drained oil-packed sun-dried tomatoes, patted dry with paper towels

Heat medium nonstick skillet over medium heat. Add breadcrumbs; drizzle 1 tablespoon oil over. Stir until breadcrumbs are golden brown, about 5 minutes. Remove from heat. Add Parmesan cheese and toss to blend. Set aside.

Rinse spinach under cold water. Drain slightly, allowing some water to cling to leaves. Heat remaining 1 tablespoon oil in heavy large pot over medium heat. Add garlic and stir 30 seconds.

Add spinach and sun-dried tomatoes; increase heat to high and stir just until spinach wilts, about 2 minutes. Season with salt and pepper. Transfer to bowl. Sprinkle with toasted Parmesan crumbs.

Makes 4 servings.

Per serving: calories, 137; total fat, 8 g; saturated fat, 1 g; cholesterol, 2 mg

Bon Appétit
April 2000

Cooking for Health

[jena]

This one is absolutely fantastic:

Artichoke and Spinach Tian (http://food.cookinglight.com/cooking/display/recipefinder.dyn?action=displayRecipe&recipe_id=226437)

It is a lot of work however - messing with the artichokes which I hate. I have tried it before with canned artichoke hearts, but it wasn't as good. Still good though! Also, it has cheese in, and I know some people don't like to mix cheese and seafood. It doesn't bother me, in most cases.

[ssusan]

Here's my favorite. I sub olive oil for butter. Simple and delicious.
-Susan


* Exported from MasterCook *

Sauteed Spinach with Mushrooms

Recipe By : 60 Minute Gourmet
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb fresh Spinach
3 tablespoons butter
1/4 lb mushrooms -- cut into 1/4 inch sl
salt and pepper
1 teaspoon garlic -- minced

1. Bring enough water to boil in saucepan to cover the spinach when it is added. Add the spinach and cook about 1 minute. Drain well. When cool enough to handle, squeeze the spinach between the hands to extract most of the moisture. Chop coarsley.
2. Melt 2 tbsp butter in a skillet. Add the mushrooms and salt and pepper to taste. Cook, stirring often , over high heat until the mushrooms are browned.
3. Add the remaining butter and the spinach. Cook stirring, about 30 seconds. Sprinkle with the garlic and stir.
*Julienned red pepper sauted with the mushrooms is colorful and wonderful.

- - - - - - - - - - - - - - - - - -

[blazedog]

I just made this last week - very easy and very good. I added a tad more garlic but then I always add more garlic.


Spinach With Chili Oil


Serving Size : 5 --------------------------------
1 tablespoon chili oil
1 clove garlic -- minced
20 ounces fresh spinach
1/4 teaspoon salt
1/4 teaspoon pepper

Heat oil in a large Dutch oven or wok over medium-high heat. Add garlic; sauté 1 minute. Add spinach, salt, and pepper; toss well. Cover and cook 5 minutes or until spinach wilts, stirring well after 2 minutes.

[Middydd]

I like to saute some garlic in olive oil, wilt the spinach in the garlic and oil and then just sprinkle a bit of Balsamic vinegar over it.

Simple but good.

[VitaBrevisEst]

this has been a huge hit among all those who have tried it.

Ina's Spinach Gratin

4 tablespoons (1/2 stick) unsalted butter
4 cups chopped yellow onions (2 large)
1/4 cup flour
1/4 teaspoon grated nutmeg
1 cup heavy cream
2 cups milk
3 pounds frozen chopped spinach, defrosted (5 (10-ounce) packages)
1 cup freshly grated Parmesan cheese
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated Gruyere cheese

Preheat the oven to 425 degrees F.
Melt the butter in a heavy-bottomed saute pan over medium heat. Add the onions and saute until translucent, about 15 minutes. Add the flour and nutmeg and cook, stirring, for 2 more minutes. Add the cream and milk and cook until thickened. Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Add 1/2 cup of the Parmesan cheese and mix well. Season, to taste, with salt and pepper.

Transfer the spinach to a baking dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyere on top. Bake for 20 minutes until hot and bubbly. Serve hot.

________

[TLee4]

Creamed Spinach
From Cooking Light

2 (10-ounce) bags fresh spinach
Cooking spray
2 tablespoons minced shallots
2 teaspoons all-purpose flour
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1/2 cup fat-free milk
1/2 cup tub-style light cream cheese, softened

Remove large stems from spinach, and rinse with cold water; drain. Place a large Dutch oven over medium heat, and add spinach. (Spinach will need to be tightly packed into the pan to cook all of it in one batch). Cover and cook 5 minutes or until spinach wilts; stir spinach well after 2 minutes. Place spinach in a colander, and drain well, pressing spinach with the back of a spoon to remove as much moisture as possible.
Place pan coated with cooking spray over medium heat until hot. Add shallots; sauté 2 minutes. Combine flour, salt, and nutmeg; add to pan, stirring well. Cook 30 seconds. Add milk and cheese, stirring with a whisk; cook 1 minute or until thick. Add spinach; cook 30 seconds or until thoroughly heated.

Yield: 4 servings (serving size: 2/3 cup)

NUTRITION PER SERVING
CALORIES 110 (44% from fat); FAT 5.4g (sat 3g, mono 0.3g, poly 0.3g); PROTEIN 7.9g; CARB 9.5g; FIBER 5.2g; CHOL 17mg; IRON 3.6mg; SODIUM 346mg; CALC 204mg;

Cooking Light, JANUARY 1998

[Jessica]

I made this two weeks ago and thought it was delicious.

{ Exported from MasterCook Mac }

Japanese Sesame Spinach

Recipe By:
Serving Size: 6
Preparation Time: 0:00
Categories: Asian Spinach

Amount Measure Ingredient Preparation Method
16 ounces fresh spinach -- (16 to 20)
2 tablespoons sesame seeds
2 teaspoons sugar
1 tablespoon soy sauce

Clean and stem the spinach leaves. Shake off excess water and place the
spinach in a covered pot.

In a dry skillet on medium heat, roast the sesame seeds, stirring
continuously, for a couple of minutes, until the seeds are fragrant and
golden. With a morter and pestle, gring together the sesame seeds and
sugar, add the soy sauce, and stir to make a paste (see note). Place the
pot of spinach on high heat and steam for 2 or 3 minutes, until it is
wilted but still bright green. Drain. Toss the spinach with sesame paste
to coat the leaves evenly.


Source:
"Moosewood Low Fat Favorites"

NOTES : If you don't have a mortar and pestle, crush the sesame
seeds between 2 sheets of wax paper with a rolling pin. Stir the
sugar and soy sauce until the sugar dissolves and then add the
crushed sesame seeds.