Time 5m Yield 4 serving(s) Number Of Ingredients 3 Steps:
Place spinach in a large pot of boiling water. Cook 3-5 minutes . Then drain. Place in serving dish and sprinkle with salt and dot with butter.
Time 10m Yield 6 servings Number Of Ingredients 8 Steps:
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.
Time 15m Yield 12 servings. Number Of Ingredients 12 Steps:
In a bowl, whisk the sugar, vinegar, ketchup, oil and Worcestershire sauce. Cover and refrigerate until serving. , In a large bowl, combine the spinach, bean sprouts, water chestnuts, onions and eggs. Just before serving, whisk the dressing and pour over salad; toss to coat. Sprinkle with bacon.
Time 15m Yield 4 Number Of Ingredients 4 Steps:
Heat the olive oil in a large skillet over medium heat. Add the spinach to the skillet and cover; allow to cook 5 minutes. Stir in the garlic salt and cover again for another 5 minutes; remove from heat. Sprinkle with Parmesan cheese to serve.
Number Of Ingredients 4 Steps:
Fill a medium saucepan with 2 inches of water, and fit with a steamer insert. Bring to a boil. Add spinach. Reduce to a simmer. Cover, and steam until spinach has wilted, about 2 minutes. Transfer to a serving bowl. Toss with oil, lemon juice, and salt. Garnish with lemon. Serve immediately.
Number Of Ingredients 4 Steps:
Wash spinach in several changes of cold water until free of sand. Remove stems. Place a metal steamer in a medium saucepan filled with 1 inch of water. Bring to a boil. Add spinach, cover, and steam for about 3 minutes, or until just wilted. Remove from steamer; season with lemon juice, salt, and pepper. Toss with butter if desired.
More about “boiled spinach recipes”
Time 50m Yield 4-6 serving(s) Number Of Ingredients 18 Steps:
Put the first eight ingredients in a large saucepan or a small dutch oven. In the summer you may use fresh tomatoes. Bring mixture to a boil, reduce heat, and simmer until the onions are very tender and most of the liquid has evaporated. Add more water if needed. Stir in salt. In a small frying pan put the oil, chana dal, black mustard seeds, urad dal, cumin seeds and methi {fenugreek) seeds and heat over high heat. Once the mustard seeds have started popping AND the dals are light brown, quickly stir in the hing, ginger powder and curry leaves. Immediately add the spices to the spinach and stir to blend. Serve with plain boiled rice.
