Best 8 Blanched Spinach With Olive Oil And Lemon Recipes
Spinach, known for its plethora of health benefits, culinary versatility, and vibrant green color, takes center stage in this delectable dish. Blanching, a technique that briefly immerses the spinach in boiling water before a quick cooling dip, preserves its nutrients, color, and crisp texture. Combined with the aromatic flavors of olive oil and the refreshing tang of lemon, this simple yet elegant recipe transforms ordinary spinach into an extraordinary side dish or a vibrant addition to salads, pasta dishes, or omelets. Follow our step-by-step guide to discover how to make blanched spinach with olive oil and lemon, a dish that is both nutritious and bursting with flavor.
Here are our top 8 tried and tested recipes!
BLANCHED SPINACH WITH OLIVE OIL AND LEMON
This vegetable side is simple and light -- the perfect accompaniment to a hearty meal.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 6
Steps:
- In a medium sauce pot over medium heat, add the spinach leaves and cook just until wilted.
- In a medium saute pan on medium high heat, add extra virgin olive oil, then minced garlic. Saute 30 seconds.
- Immediately pull spinach from pot and add it to saute pan with garlic. Saute 1 minute. Season with salt and pepper and squeeze 1/2 lemon juice over top. Serve.
GARLIC SAUTEED SPINACH
Dinner couldn't be simpler with Ina Garten's Garlic Sauteed Spinach recipe from Barefoot Contessa on Food Network. It's an easy, go-to side dish for your table.
Provided by Ina Garten
Categories side-dish
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.
SPINACH WITH OLIVE OIL AND LEMON
This recipe originally accompanied Monte Cristo Chicken.
Provided by Lesley Porcelli
Categories Vegetable Side Vegetarian Quick & Easy Spinach Healthy Vegan Self Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 3
Steps:
- Add spinach to boiling water; cook 1 minute. Drain; wring out. Toss with oil and salt. Add lemon juice; toss again.
SPINACH WITH LEMON & GARLIC
Make and share this Spinach with Lemon & Garlic recipe from Food.com.
Provided by Bergy
Categories Lunch/Snacks
Time 16m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat the oil in a large pan or wok and saute the garlic until golden.
- Turn heat to medium and add the lemon juice, zest, salt& pepper& spinach.
- Stir the spinach until barely wilted.
- Serve immediately, lifting the spinach out with tongs.
- Leave the liquid behind.
- Check your seasoning.
SPINACH WITH LEMON
Since the spinach in this dish is only lightly steamed, it is very important to make sure it is washed thoroughly. The leaves should still be wet for cooking.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 5
Steps:
- Place the spinach in a large pot with a tight-fitting lid. Cover and cook over high heat, turning leaves halfway through to move the bottom wilted leaves to the top, until the spinach is just barely wilted and tender, about 4 minutes.
- Lift the spinach into a warm serving dish. Drizzle over the olive oil and the juice from half the lemon. Sprinkle on the salt and pepper and toss to combine. Serve with the remaining half lemon for those who want to squeeze on a little extra.
LEMON & GARLIC SPINACH
This recipe was a side dish at a restraunt we ate at. I ate so much I couldn't finish my salmon. The spinach is not cooked so the flavor is very fresh. Since finding this recipe we have gone through 5 pounds of spinach!! (in 2 weeks)
Provided by Chef Niki
Categories Spinach
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- In large pot, add olive oil, butter, garlic and the juice of 1/2 lemon. (you may adjust olive oil/butter/lemon to your liking).
- Let cook over low heat for about 20 minutes so the flavors meld.
- Take off heat, add spinach, toss well and serve.
Nutrition Facts : Calories 200.8, Fat 18.1, SaturatedFat 6.1, Cholesterol 19.1, Sodium 198.9, Carbohydrate 8.4, Fiber 3.9, Sugar 1.2, Protein 5.2
BUTTERY LEMON SPINACH
A quick yet simple and delectable side dish.
Provided by leila m
Categories Side Dish Vegetables Greens
Time 7m
Yield 6
Number Of Ingredients 4
Steps:
- Rinse the spinach and place the leaves into a microwavable serving dish. Add the butter, garlic and lemon juice. Cover with plastic wrap. Steam in the microwave until the butter is melted and spinach is wilted, about 2 minutes. Remove the plastic wrap and toss to distribute seasoning before serving.
Nutrition Facts : Calories 112 calories, Carbohydrate 4.8 g, Cholesterol 25.4 mg, Fat 10 g, Fiber 2.2 g, Protein 3 g, SaturatedFat 6.1 g, Sodium 143.5 mg, Sugar 0.6 g
SPINACH WITH OLIVES, RAISINS AND PINE NUTS
Categories Fruit Leafy Green Olive Side Hanukkah Vegetarian Quick & Easy Raisin Pine Nut Spinach Healthy Vegan Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 7
Steps:
- Place colander over large bowl. Line colander with kitchen towel. Toss 1/3 of spinach in heavy Dutch oven over high heat until wilted but still bright green, about 3 minutes. Transfer spinach to prepared colander. Repeat with remaining spinach in 2 batches. Let spinach cool briefly. Gather towel around spinach and squeeze well, pressing out as much liquid as possible. (Can be prepared 8 hours ahead. Cover and refrigerate.)
- Heat olive oil in heavy large skillet over medium heat. Add chopped garlic, olives and raisins and sauté until garlic begins to color, about 3 minutes. Add spinach and toasted pine nuts and toss until heated through. Add vinegar and toss. Season spinach generously with salt and pepper and serve.
Tips for Making Blanched Spinach with Olive Oil and Lemon
- Choose fresh, young spinach leaves. Older leaves can be tough and bitter.
- Wash the spinach leaves thoroughly before blanching. This will remove any dirt or grit.
- Blanch the spinach leaves for a short time, just until they wilt. Overcooking will make them mushy.
- Immediately transfer the blanched spinach leaves to an ice bath to stop the cooking process. This will help preserve their color and nutrients.
- Squeeze the spinach leaves dry before dressing them. This will help prevent the dressing from becoming watery.
- Use a good quality extra virgin olive oil. This will add flavor and richness to the dish.
- Add a squeeze of lemon juice to brighten the flavors.
- Season the spinach with salt and pepper to taste.
- Serve the spinach immediately or chill it for later.
Conclusion
Blanched spinach with olive oil and lemon is a simple but delicious dish that can be enjoyed as a side dish or as a main course. It is a great way to get your daily dose of vegetables and it is also a good source of vitamins and minerals. This dish is also very versatile and can be customized to your liking. For example, you can add other vegetables, such as tomatoes, onions, or mushrooms. You can also add different herbs and spices, such as garlic, basil, or oregano. No matter how you choose to make it, blanched spinach with olive oil and lemon is a healthy and delicious dish that is sure to please everyone at your table.
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