STEAMED SPINACH WITH HERBS RECIPE - FOOD.COM
What a great way to fix spinach! Steamed with herbs and dressed with your favorite vinegar! Adapted from Better Homes & Gardens magazine.
Total Time 18 minutes
Prep Time 15 minutes
Cook Time 3 minutes
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a large pan insert steamer and pour in 1" water; bring to boiling.
- Combine spinach and herbs in the steamer basket. Cover, turn down the heat to medium low, and steam for 2 to 3 minutes or until wilted, stirring once. Remove basket carefully; drain. Move spinach to a serving bowl. Drizzle with some of the vinegar. Season to taste with salt and pepper.
- Pass the remaining vinegar. Garnish with lemon slices, if desired.
- Makes 4 servings.
Nutrition Facts : Calories 41.3, FatContent 0.7, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 131.8, CarbohydrateContent 6.6, FiberContent 3.9, SugarContent 0.8, ProteinContent 4.9
HERBED BAKED SPINACH RECIPE: HOW TO MAKE IT
Parmesan cheese and garlic liven up this spinach dish, which goes well with met entrees and main-dish casseroles. Sometimes, I use broccoli as a spinach substitute. It's equally delicious.
Provided by Taste of Home
Categories Side Dishes
Total Time 50 minutes
Prep Time 10 minutes
Cook Time 40 minutes
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute onion in butter until onion is tender. Add garlic; cook 1 minute longer. Stir in the spinach, cream and milk. Remove from the heat; stir in 4 tablespoons cheese, bread crumbs, salt, marjoram and pepper. , Spoon into a greased 1-qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 40-45 minutes or until cheese is lightly browned.
Nutrition Facts : Calories 163 calories, FatContent 13g fat (8g saturated fat), CholesterolContent 42mg cholesterol, SodiumContent 394mg sodium, CarbohydrateContent 8g carbohydrate (2g sugars, FiberContent 2g fiber), ProteinContent 5g protein.
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HELEN GOH'S SPINACH TART WITH PINE NUTS, CHEESE AND HERBS ...
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1. Whisk the flours and salt together in a medium bowl, then toss in the butter and rub it into the flour using your fingertips. Keep rubbing to flatten the butter until no visible pieces remain. In a separate bowl, whisk together the yolk, lemon juice and ice-cold water, and use a fork to work the liquid into the dough. When it begins to come together in small clumps, gather the dough into a ball. If it doesn't hold, sprinkle a few drops of water over the remaining dry ingredients. Wrap the dough in cling film and press lightly to flatten into a disc, then refrigerate for 30 minutes.
2. Prepare a deep pie dish or tart case (approximately 25cm diameter) by spraying lightly with cooking spray, then set aside. Lightly flour your work bench and rolling pin, then roll the dough out evenly into a circle, about 4mm thick. Roll up the pastry around the rolling pin, slide it onto the centre of the prepared dish, then unroll the pastry to line the tin. If it breaks or cracks, press the pastry into the gaps and smooth out with your fingers. Trim the edges (reserve offcuts for patching up any cracks later), then rest the tart case in the fridge for 30 minutes.
3. Preheat oven to 180C fan-forced (200C conventional). Line the chilled pastry with baking paper, fill with baking beans, place on an oven tray and bake for 30 minutes. When cooked, carefully remove beans and baking paper. Patch up any cracks with the reserved pastry offcuts, then gently glaze the pastry base with the reserved egg white to help "seal" the pastry. Return the pastry to the oven to bake, uncovered, for 5 more minutes until firm.
4. While the pastry is in the oven, prepare the filling. Heat the oil and butter in a large frying pan, then add the onion, thyme and salt. Cook over medium heat for 5-7 minutes until softened and beginning to brown, then add the garlic and cook for 1 minute. Add the spinach, a large handful at a time, allowing each batch to soften and wilt before adding the next. Remove from heat, add the dill, mint and lemon zest, then season lightly with pepper.
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