SWEET AND SOUR SPINACH RECIPES

Name: Sweet and Sour German Spinach
Cook time: 10 min
Total time: 10 min
Yield: 4 serving(s)
Ingredients: 2 slices breakfast bacon, not maple bacon; 1 (10 ounce) package frozen spinach (defrosted); 1/4 small onion, chopped; 1 egg; 1/4 cup sugar; 2 tablespoons white vinegar

SWEET AND SOUR GERMAN SPINACH RECIPE - FOOD.COM

Sweet and Sour German Spinach Recipe - Food.com image

Make and share this Sweet and Sour German Spinach recipe from Food.com.

Total Time 10 minutes

Prep Time 0S

Cook Time 10 minutes

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

2 slices breakfast bacon, not maple bacon
1 (10 ounce) package frozen spinach (defrosted)
1/4 small onion, chopped
1 egg
1/4 cup sugar
2 tablespoons white vinegar

Steps:

Fry bacon in medium skillet until almost crisp.
Fry onion in bacon grease until soft.
Remove onion and bacon from grease.
Place spinach in grease, stirring until hot.
Return onion and bacon to skillet.
Mix sugar and vinegar.
Beat egg then mix with vinegar and sugar.
Pour over spinach.
Cook 2-5 minute.
Salt to taste.

Nutrition Facts : Calories 146.3, FatContent 6.9, SaturatedFatContent 2.3, CholesterolContent 60.6, SodiumContent 170.2, CarbohydrateContent 16.6, FiberContent 2.5, SugarContent 13.5, ProteinContent 6

SWEET-AND-SOUR CATALAN SPINACH RECIPE - JOSE GARCES | FOOD ...

Sweet-and-Sour Catalan Spinach Recipe - Jose Garces | Food ... image

This sweet-and-sour spinach side dish gets its satisfying flavor from the combination of honey and sherry vinegar that's drizzled on top. It's relatively light, which makes it a great addition to a hearty Thanksgiving menu. Chef Holiday Recipes Made Easy More Spinach Recipes

Provided by Jose Garces

Total Time 45 minutes

Yield 12

Number Of Ingredients 10

Ingredients

1 tablespoon canola oil
1 shallot (minced)
½ cup sherry vinegar
1 thyme sprig
1 tablespoon honey
¼ cup pine nuts
2?½ pounds baby spinach
3 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
¼ cup currants

Steps:

In a small saucepan, heat 2 teaspoons of the canola oil. Add the shallot and cook over low heat until softened, about 3 minutes. Add the vinegar and thyme sprig and bring to a boil. Simmer over low heat until the vinegar is reduced to 2 tablespoons, about 20 minutes. Discard the thyme sprig and stir the honey into the vinegar.
In a small skillet, toast the pine nuts in the remaining 1 teaspoon of canola oil over moderate heat, stirring constantly, until golden, about 5 minutes. Transfer the pine nuts to a plate and let cool.
Fill a soup pot with 1/2 inch of water and bring to a boil. Add the spinach in handfuls, stirring until wilted. When the spinach is wilted, transfer to a colander and squeeze out the excess water. Wipe out the pot.
Heat the olive oil in the pot and add the spinach. Season with salt and pepper and cook, stirring, until heated through, about 5 minutes. Transfer the spinach to a platter and garnish with the currants and toasted pine nuts. Drizzle the sherry vinegar syrup on top and serve right away.

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