If you are looking for a quick, healthy, and delicious side dish, fried spinach may be the solution for you. Spinach is a versatile vegetable that can be used in a variety of dishes, from salads to soups to casseroles. However, when spinach is fried, it takes on a whole new level of flavor. The slightly crispy texture and smoky taste create an unforgettable experience that is sure to please your taste buds. Additionally, spinach is packed with vitamins, minerals, and antioxidants, making it a healthy choice that will leave you feeling satisfied and energized.
Here are our top 20 tried and tested recipes!
PAN FRIED SPINACH
Delicious, and easy to prepare. Great Southern dish. Can be served with any meat as a side dish. Great with cornbread.
Provided by RUSTY5
Categories Side Dish Vegetables Onion
Time 35m
Yield 8
Number Of Ingredients 7
Steps:
- In a skillet over medium heat, fry the bacon until evenly brown and crisp. Drain, crumble, and set aside.
- Melt the butter and heat the olive oil in a large skillet over medium heat. Mix in the crumbled bacon, garlic, and onion. Cook and stir 2 minutes, then mix in the spinach until evenly coated with the butter and oil. Cover skillet, reduce heat to low, and cook 5 minutes, stirring often, or until spinach is tender. Season with salt and pepper to serve.
Nutrition Facts : Calories 141.5 calories, Carbohydrate 4.4 g, Cholesterol 15.2 mg, Fat 12.8 g, Fiber 1.7 g, Protein 3.8 g, SaturatedFat 4 g, Sodium 233.6 mg, Sugar 0.9 g
EASY FRIED SPINACH
This is a dish I stumbled across while I was in China and tried to emulate. Of all my various original recipes, this is the one of my families favorites. It is simple, requires few ingredients and is easy and fast.
Provided by roteir
Categories Side Dish Vegetables Greens
Time 15m
Yield 6
Number Of Ingredients 4
Steps:
- Melt the butter with the canola oil in a large skillet over medium heat until it stops bubbling. This allows the water from the butter to evaporate. Add the garlic; cook and stir for about 2 minutes, until it is just beginning to brown. Put in the spinach leaves and cook for about 5 minutes while stirring, until the leaves are dark and are about 1/4 of their original size.
Nutrition Facts : Calories 178.1 calories, Carbohydrate 4.8 g, Cholesterol 20.3 mg, Fat 17.4 g, Fiber 2.2 g, Protein 3 g, SaturatedFat 5.6 g, Sodium 76.5 mg, Sugar 0.4 g
STIR-FRIED SPINACH WITH GARLIC
Provided by Food Network
Time 8m
Number Of Ingredients 5
Steps:
- In a large wok over medium heat, heat oil. Stir-fry salt and spinach for 1 minute. When spinach has wilted add sugar and garlic and stir-fry 2 to 3 minutes more. Plate spinach, serve warm or cold.
FRIED CHICKPEAS WITH CHORIZO AND SPINACH
Chickpeas are often cooked with spinach, from India to the New World. But in southern Spain, they are mostly made with chorizo. Combine these ideas, and you have a rich, deep, full-flavored stew perfect for a fast dinner on a cold night.
Provided by Mark Bittman
Categories easy, quick, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the broiler.
- Put three tablespoons of the oil in a skillet large enough to hold chickpeas in one layer over medium-high heat. When it's hot, add chickpeas and sprinkle with salt and pepper.
- Reduce heat to medium-low and cook, shaking the pan occasionally, until chickpeas begin to brown, about 10 minutes, then add chorizo. Continue cooking for another 5 to 8 minutes or until chickpeas are crisp; use a slotted spoon to remove chickpeas and chorizo from pan and set aside.
- Add the remainder of the 1/4 cup of oil to the pan; when it's hot, add spinach and sherry, sprinkle with salt and pepper, and cook spinach over medium-low heat until very soft and the liquid has evaporated. Add chickpeas and chorizo back to the pan and toss quickly to combine; top with bread crumbs, drizzle with a bit more oil and run pan under the broiler to lightly brown the top. Serve hot or at room temperature.
Nutrition Facts : @context http, Calories 539, UnsaturatedFat 20 grams, Carbohydrate 49 grams, Fat 29 grams, Fiber 9 grams, Protein 20 grams, SaturatedFat 7 grams, Sodium 1026 milligrams, Sugar 3 grams
DEEP FRIED SPINACH
Sounds a little crazy, but this deep fried crispy spinach is something the kids will even eat! Light, crispy, and so good.
Provided by LINDA MCLEAN
Categories Side Dish Vegetables Greens
Time 15m
Yield 4
Number Of Ingredients 3
Steps:
- Heat oil in deep-fryer to 375 degrees F (190 degrees C). Place a large handful of fresh spinach in fryer basket, and submerge to cook for about thirty seconds. Drain spinach on paper towels, and repeat with remaining batches. Add a little salt and pepper to taste.
Nutrition Facts : Calories 210.6 calories, Carbohydrate 2.5 g, Fat 22.3 g, Fiber 1.5 g, Protein 2 g, SaturatedFat 3.8 g, Sodium 346 mg, Sugar 0.3 g
STIR-FRIED SESAME SHRIMP AND SPINACH
The classic Chinese way to clean shrimp and ensure a succulent flavor and crisp texture, says Grace Young, author of "Stir-Frying to the Sky's Edge," is to use a combination of salt and water, either dousing the shrimp in two rinses of heavily salted water or rubbing the shrimp with salt, then rinsing with water. If you don't eat salt, then just rinse the shrimp with plain water. I recommend bunch spinach for this; you don't have to stem it, just cut away the base of the leaves and rinse well.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 15m
Yield 3 to 4 servings
Number Of Ingredients 10
Steps:
- Place the shrimp in a large colander and rinse with water. Sprinkle generously with salt and toss together for about a minute. Rinse with water and repeat. After rinsing one more time, drain on paper towels. Pat dry with more paper towels.
- Combine 1/4 to 1/2 teaspoon salt (to taste) and the sugar in a small bowl and place close to your wok.
- Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil by adding it to the sides of the pan and swirling the pan, then add the garlic, ginger and chili flakes and stir-fry for no more than 10 seconds. Push to the sides of the pan and add the shrimp in one layer. Let cook undisturbed for 1 minute, then add the remaining oil and stir-fry for 1 minute.
- Add the sesame seeds and spinach and stir-fry for 1 minute, until it has begun to wilt but the wilting is still uneven. Add the salt and sugar, sprinkling it evenly over the spinach, and continue to stir-fry until the spinach has wilted but is still bright and the shrimp are cooked through and bright pink, about 2 more minutes. Remove from the heat, drizzle on the sesame oil, toss together and serve, with rice, noodles or other grains.
Nutrition Facts : @context http, Calories 219, UnsaturatedFat 11 grams, Carbohydrate 7 grams, Fat 13 grams, Fiber 3 grams, Protein 20 grams, SaturatedFat 2 grams, Sodium 733 milligrams, Sugar 1 gram, TransFat 0 grams
FRIED SPINACH
Steps:
- In a large heavy saucepan or deep-fat fryer, heat 3 or 4 inches of oil to 350/F. Preheat the oven to very low and put a paper towel-lined roasting pan in it to warm. Standing well away from the top of the pot in case the oil spatters, take a handful of leaves at a time and throw them into the hot oil for about 30 seconds, or until crisp and bright green. Remove with a skimmer or tongs to the towel-lined pan and sprinkle with a little salt and pepper. Fry the remaining spinach in the same way. (The spinach can be kept at room temperature after frying for up to 2 hours, then reheated in a low oven just before serving.)
STIR-FRIED SPINACH WITH GINGER AND GARLIC
Categories Garlic Ginger Stir-Fry Quick & Easy High Fiber Spinach Winter Gourmet
Yield Serves 2
Number Of Ingredients 4
Steps:
- Wash spinach well, discarding coarse stems, and drain in a colander. In a wok or large heavy skillet heat oil over moderately high heat until very hot but not smoking and stir-fry gingerroot and garlic until fragrant, 10 to 15 seconds. Add spinach and stir-fry until wilted, about 1 minute. Season spinach with salt and pepper.
SPINACH WITH CHICKPEAS AND FRIED EGGS
Provided by Bon Appétit Test Kitchen
Categories Egg Leafy Green Vegetable Brunch Vegetarian High Fiber Dinner Lunch Spinach Legume Chickpea Healthy Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon oil in a large heavy pot over medium heat. When oil begins to shimmer, add 1 garlic clove. Stir until beginning to turn golden brown, 1-2 minutes. Add spinach to pot. Toss to coat; season with salt and pepper. Cook until spinach is wilted but still bright green, 2-3 minutes. Transfer to a medium bowl; set aside. Wipe out pot.
- Heat 2 tablespoons oil in same pot over medium heat. When oil begins to shimmer, add onion and 3 garlic cloves. Cook, stirring often, until onion is softened, 3-4 minutes.
- Add cumin and paprika; stir until cumin is toasted and fragrant, 1-2 minutes. Add chickpeas and tomatoes; stir to coat. Cook until tomatoes start to caramelize and chickpeas begin to brown, 8-10 minutes. Add 3 cups broth; bring to a simmer, scraping up any browned bits from bottom of pan. Reduce heat to medium; simmer, occasionally mashing some chickpeas with the back of a spoon or a potato masher, until sauce is thickened, 15-20 minutes. Fold in spinach; simmer for flavors to meld, adding more broth by 1/4-cupfuls if too thick, 8ñ10 minutes.
- Pour oil into a large heavy skillet to a depth of 1/8" (about 1/4 cup). Heat until oil begins to shimmer. Crack 2 eggs into hot oil, spacing apart. Using a large spoon, carefully baste whites (not yolks) with oil until whites are set and edges are crunchy, lacy, and golden brown, 2-3 minutes (do not turn). Season eggs with salt and pepper. Transfer to a plate and repeat with remaining 2 eggs.
- Spoon chickpea stew into bowls and top each with a fried egg.
STIR-FRIED SPINACH WITH GARLIC
"Spinach has often been regarded with disdain in the west, probably because it is usually overcooked. This is a delicious, time-honored, southern Chinese recipe. The spinach is quickly stir-fried and then seasoned. It is very simple to prepare." Ken Hom from CHINESE COOKING. (We halved this recipe last night and enjoyed it hot with Mr. Hom's FISH IN HOT AND SOUR SAUCE. Wonderful!)
Provided by Gerry sans Sanddunes
Categories Spinach
Time 11m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Wash the spinach thoroughly.
- Remove all stems leaving just the leaves.
- Heat the wok (or large frying pan) until it is VERY hot.
- Add the oil.
- When the oil it is very hot and slightly smoking, add the garlic and salt.
- Stir-fry both for 10 seconds.
- Add the spinach and stir-fry for about 2 minutes to coat the spinach leaves thoroughly with the oil, garlic and salt.
- When the spinach has wilted to about one-third of its original size, add the sugar.
- Continue to stir-fry for another 4 minutes.
- Transfer to a plate and pour off any excess liquid.
- Serve hot or cold.
PAN-FRIED CHICKEN WITH SPINACH AND PINE NUTS
Light, fresh chicken and wilted greens topped with tangy goat cheese.
Provided by ccb1122
Categories World Cuisine Recipes European Italian
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Bring the brown rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes.
- While rice is cooking, heat 1 tablespoon olive oil in a large skillet over medium heat. Sprinkle chicken breasts with salt and pan-fry in the hot oil until golden brown on both sides and no longer pink in the center, 5 to 8 minutes per side. Set chicken aside.
- Heat 2 tablespoons olive oil in the skillet; cook and stir garlic and pepper flakes in hot oil just until fragrant, about 1 minute; stir in spinach and cook, stirring often, until wilted, about 2 more minutes. Sprinkle with salt if desired.
- Spread cooked brown rice onto a serving platter and arrange chicken breasts over the rice. Spread spinach over chicken, sprinkle with pine nuts and goat cheese, and squeeze lemon juice over the dish to serve.
Nutrition Facts : Calories 413.4 calories, Carbohydrate 32.7 g, Cholesterol 69.9 mg, Fat 17.5 g, Fiber 4.3 g, Protein 31.6 g, SaturatedFat 3.5 g, Sodium 249.2 mg, Sugar 0.7 g
SPINACH SALAD WITH PANCETTA AND FRIED EGGS
Laced with nuggets of pancetta and crisp-edged fried eggs, there's a lot going on in this hearty salad, and you need a green that can stand up to it all. With its thick, ruffled leaves and almost mineral flavor, mature spinach (as opposed to those ubiquitous baby leaves) does the job well. If you can't find it, you can substitute baby spinach, though it will wilt when it makes contact with the hot eggs. Or try kale, which also holds up nicely. Serve this for a light dinner or a hearty brunch with some good bread and olive oil for dipping on the side.
Provided by Melissa Clark
Categories brunch, dinner, lunch, quick, salads and dressings, vegetables, appetizer, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large salad bowl, whisk together shallots, garlic, vinegar, salt and pepper. Whisk in 1/3 cup olive oil and set aside.
- Heat a large skillet over medium heat, then add 1/2 tablespoon oil. Add pancetta and sauté until browned and crisp at the edges, about 5 minutes. Using a slotted spoon, transfer to the salad bowl with the dressing. Do not wipe out the skillet.
- Add scallions and a pinch of salt to remaining fat in skillet. Sauté until tender and pale golden, 2 minutes. Crack in eggs. Fry eggs, spooning some of the olive oil over whites to crisp them at the edges, until just set, 1 to 2 minutes. Add more oil to the pan if needed to be able to spoon some over the eggs.
- Toss spinach and herbs with the dressing and pancetta. Divide onto plates. Top each with a scallion-laced fried egg.
Nutrition Facts : @context http, Calories 361, UnsaturatedFat 24 grams, Carbohydrate 8 grams, Fat 33 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 7 grams, Sodium 366 milligrams, Sugar 2 grams, TransFat 0 grams
BUTTERMILK FRIED CHICKEN WITH SPINACH TOMATO SALAD
Categories Milk/Cream Chicken Tomato Fry Marinate Curry Spinach Summer Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- Mix buttermilk, curry powder, 3 teaspoons salt, and pepper in large bowl. Add chicken; turn to coat. Cover; chill at least 4 hours or overnight.
- Remove chicken from refrigerator. Line 2 baking sheets with paper towels. Mix flour, chili powder, and 3/4 teaspoon salt in shallow dish. Mix tomatoes and next 3 ingredients in another large bowl.
- Add enough canola oil to 12-inch skillet to reach depth of 1/2 inch. Heat over medium-high heat to 375°F. Remove 6 chicken pieces from buttermilk mixture. Dip in flour mixture and turn to coat; shake off excess. Add chicken, skin side down, to skillet. Reduce heat to medium-low. Cover; cook until brown, about 12 minutes. Turn chicken over. Cook uncovered until cooked through, about 5 minutes for breasts and 10 minutes for legs and thighs; transfer to paper towels. Repeat with remaining chicken. (Salad and chicken can be made 2 hours ahead. Let stand at room temperature.)
- Add spinach to tomato salad; season with salt and pepper. Divide salad among plates; top with chicken.
BAKED OYSTERS WITH SPINACH FENNEL PURéE AND CRISP-FRIED SHALLOTS
Steps:
- In a small skillet heat the oil over moderately high heat until it is hot but not smoking and in it fry the shallots, stirring, until they are browned and crisp. Transfer the shallots with a slotted spoon to paper towels to drain, discarding the oil from the skillet, and sprinkle them with salt to taste. The fried shallots may be made 2 days in advance and kept wrapped in the paper towels at room temperature.
- In a kettle cook the spinach in the water clinging to the leaves with the fennel seeds, covered, over moderate heat, stirring occasionally, for 3 minutes, or until it is wilted. In a colander drain the spinach mixture and press out the excess liquid. In a food processor purée the spinach mixture with 2 tablespoons of the butter and salt and pepper to taste and transfer the purée to a small bowl. In the small skillet cook the fennel bulb in the remaining 1 tablespoon butter over moderately low heat, stirring, until it is just tender and stir it into the spinach purée. The spinach fennel purée may be made 1 day in advance and kept, its surface covered with plastic wrap, chilled.
- Arrange the oysters in the reserved shells in a jelly-roll pan filled with some of the coarse salt (to balance the shells), divide the spinach fennel purée among them, and bake the oysters in a preheated 400°F. oven for 12 to 15 minutes, or until they are just cooked through. Top the oysters with the fried shallots, garnish them with the fennel sprigs, and arrange them on a platter filled with more of the coarse salt.
- To shuck oysters:
- Scrub the oysters thoroughly with a stiff brush under running cold water. Hold each oyster flat side up on a work surface with the hinged end away from you, insert an oyster knife between the shells at the hinged end, twisting the knife to pop open the shell, and slide the blade against the flat upper shell to cut the large muscle and free upper shell. If the shell crumbles and cannot be opened at the hinge, insert the knife between the shells at the curved end of the oyster, pry the shells open, and sever the large muscle. Break off and discard the upper shell and slide the knife under the oyster to release it from the bottom shell.
CRISPY DEEP FRIED SPINACH BALLS
Make and share this Crispy Deep Fried Spinach Balls recipe from Food.com.
Provided by Tryanythingtasty1
Categories < 15 Mins
Time 9m
Yield 8 balls, 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix together all the ingredients in a bowl using your hands as this helps get the mix together, the egg white will help to bind the mixture so it should all come together very quickly.
- Once the mix can be sculpted into a ball shape it is ready to create the individual balls.
- Tear off sections of the mixture and using your palms roll it into a ball about the size of a golf ball flatten the ball slightly so it is a kind of oval shape.
- Deep fry the balls until they are a golden brown colour on all sides and serve on top of a creamy pasta dish. The balls should be slighly soft with melted cheese inside if they are cooked correctly.
Nutrition Facts : Calories 260.1, Fat 15.2, SaturatedFat 8.9, Cholesterol 37.7, Sodium 498.1, Carbohydrate 21.3, Fiber 1.6, Sugar 2.5, Protein 9.8
SPINACH SALAD WITH FRIED BLUE CHEESE
Yield Serves 2
Number Of Ingredients 11
Steps:
- In a large bowl with a fork mash the garlic to a paste with the salt, add the vinegar, the Worcestershire sauce, and the olive oil, and combine the dressing well. Add the spinach to the dressing and toss the salad well.
- Have ready in separate bowls the flour, the egg, beaten lightly, and the bread crumbs. Dredge the cheese cubes in the flour, shaking off the excess, coat them thoroughly with the egg, and dredge them in the bread crumbs, patting the crumbs on to help them adhere. In a saucepan heat 2 inches of the vegetable oil to 350°F. on a deep-fat thermometer and in it fry the cheese cubes in batches for 45 seconds, or until they are golden, transferring them as they are fried with a slotted spoon to paper towels to drain. Divide the spinach salad between 2 bowls and top it with the fried cheese.
FRIED TOFU AND SPINACH SALAD
Make and share this Fried Tofu and Spinach Salad recipe from Food.com.
Provided by Sharon123
Categories Spinach
Time 16m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Cut tofu crosswise into eight 1/2-inch slices.
- In a 2-quart rectangular baking dish arrange slices in a single layer.
- Pour tamari sauce over tofu; turn slices to coat.
- Let stand for 15 minutes.
- Meanwhile, for vinaigrette, in a blender container or food processor bowl combine vinegar, ginger, sugar, mustard, and salt.
- Cover and blend or process until combined.
- With blender or processor running, add the 1/3 cup oil in a thin steady stream.
- Blend or process for 15 seconds more.
- Drain tofu, discarding tamari sauce.
- In a shallow dish combine cornmeal and sesame seeds.
- Carefully dip tofu slices in cornmeal mixture to lightly coat both sides.
- In a large nonstick skillet cook tofu in the 2 teaspoons hot oil for 5 to 6 minutes or until crisp and hot, carefully turning once.
- (You may need to cook tofu in two batches; avoid crowding the skillet.) In an extra-large bowl combine spinach, watercress, mushrooms, tomatoes, and red onion.
- Pour the vinaigrette over spinach mixture; toss to coat.
- Divide among 4 dinner plates.
- Cut the tofu slices in half diagonally.
- Arrange the tofu over spinach mixture.
- If desired, sprinkle with additional sesame seeds.
- Makes 4 servings.
DOUBLE-CREAMED SPINACH WITH FRIED ONIONS
Provided by Tyler Florence
Categories side-dish
Time 50m
Yield 2 to 3 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of generously salted water to a boil. Add the spinach. As soon as it's wilted and tender, drain and run under cold water. When the spinach is cool enough to handle, squeeze out any excess water. If you have used whole spinach with long stems, roughly chop it; you should have 1 1/2 cups of chopped spinach.
- Slice half of the onion into thin disks, and break the disks into rings with your hands. Mix 1 tablespoon of the flour with a bit of salt and pepper, and toss the onion rings in the flour.
- Heat 1 inch of grapeseed oil to 350 degrees F in a large, deep saute pan or Dutch oven. Add a handful of the onion rings to the oil, making sure they have room to move. Fry in the oil until golden brown, 3 to 4 minutes. Transfer to a paper-towel-lined plate to drain. (If desired, keep the fried onions warm in a 200 degrees F oven.)
- Finely mince the fennel and the remaining onion half. Heat a medium saute pan over medium heat and glaze it with the olive oil. Add the fennel, onion, garlic and a few pinches of salt, and cook until the onion is translucent; you don't want it to brown. Add the remaining 1 1/2 tablespoons flour and stir. When the flour has gathered up all the onion mixture, add the Herbsaint and bring to a boil. Let it reduce by half before stirring in the milk to make a bechamel. Season to taste with salt and pepper. Cook at a low simmer until the sauce thickens to the point where it coats the back of a spoon, and where drawing your finger down the spoon leaves a clear line.
- Pour half of the bechamel into a blender along with 1/2 cup of the spinach. Blend until completely smooth. Add the remaining spinach to the pan with the remaining bechamel, then add the spinach puree. Heat, stirring, and season with salt and pepper. Finish by stirring in the butter, nutmeg and Parmesan. Transfer the creamed spinach to a serving dish, and top with the fried onions.
SWEET POTATO, BACON, SPINACH SALAD W/FRIED EGGS
This is so nice for brunch, but how about dinner? I happen to love eggs for dinner. The smoky bacon, sweet potatoes, and fresh spinach and the sweet honey balsamic vinaigrette make this a wonderful egg dish. And if you don't want to make your own vinaigrette, there are several good store brands available these days. Now, I personally like to serve mine over a toasted thick slice of Italian bread, but that is optional. It is such a nice dish and not difficult to make.
Provided by SarasotaCook
Categories Breakfast
Time 30m
Yield 4 Salad Servings, 4 serving(s)
Number Of Ingredients 18
Steps:
- Honey Balsamic Vinaigrette -- In a small bowl, measuring cup or tupperware container (which I like because you can put the lid on, shake and it is done), add the vinegar, oil, honey, salt and pepper to taste. Whisk well, or shake and set off to the side. This makes a bit more than you need but it is a great simple dressing.
- Bacon Potato Base -- To a medium non-stick pan, add the bacon and slowly render on medium / medium high heat. Cook until golden brown and crispy, then remove to a plate lined with a paper towel to drain. The bacon will create enough drippings so you will not need to add any additional oil. In the same pan, you want to keep about 1 - 1 1/2 tablespoons of the bacon fat to saute the sweet potatoes and onions. Keep on medium / medium high heat and add the onion, sweet potatoes and garlic and stir well to combine with the bacon drippings and saute until the everything is tender; it should take around 8-10 minutes. Season with salt and pepper. Cover and remove from the heat while you make the eggs.
- Eggs -- Add the butter to a large frying pan (non-stick) and bring to medium heat. Add the four eggs (I prefer to use room temperature eggs vs ice cold eggs), season with salt and pepper and cook slowly, you don't want them to burn. My secret -- after you add the eggs and the whites set, I add a little water to the bottom of the pan. This ensures that they don't burns, and adds a poached like quality without actually poaching. Don't add much, just 1/4 or a bit more. That is just my trick, but how you like your eggs is up to you. I like a nice runny yolk, but the white should be firm but not crispy.
- Salad -- In a large bowl add the spinach and the potato, bacon mixture and toss gently. The heat of the potatoes will slightly wilt the spinach.
- Serve -- Now if you are like me, I enjoy mine over a piece of the toast on the bottom of the salad and egg, but that is completely optional. Add the spinach and potato salad to the plate and top with one of the fried eggs. Drizzle the vinaigrette over the top and ENJOY this wonderful dish!
CRISPY DEEP FRIED SPINACH & ARTICHOKE DIP BALLS
My girlfriend and I were at T.G.I. Fridays last week, and as we were eating chips w/ spinach and artichoke dip, and we started talking about how good it would be in deep friend little balls. We thought that surely it had been done before, but as we searched online (Food Network,Google,etc), we couldn't find any reference to it, and couldn't find a recipe. Well, we decided to make our own!
Provided by tpiercefield
Categories < 30 Mins
Time 20m
Yield 18 Ball of Joy, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- If you've made Spinach & Artichoke Dip before, you will notice that this recipe is much thicker. If the finished product isn't thick enough to roll into balls, add alittle more Parm Cheese, or refrigerate to tighten/thicken the mix.
- Preheat your Fry Daddy! Roll the balls into the size you would like, and place on a sheet, and place in the freezer for 20 - 30 mins (this will tighten/solidify the balls into something that can be more successfully breaded.
- One at a time, cover each ball with flour (bowl #1), then into the egg until its totally covered (bowl #2), and finally into the breadcrumbs until covered (bowl #3). Drop into the hot oil and fry for 5 - 6 minutes. Enjoy!
Nutrition Facts : Calories 413.1, Fat 18.9, SaturatedFat 7.7, Cholesterol 172.8, Sodium 548, Carbohydrate 42.6, Fiber 9.9, Sugar 3.1, Protein 20.7
Tips:
- Choose the right spinach: For frying, use young, tender spinach with small leaves. Avoid spinach with large, tough leaves, as they will not fry as well.
- Wash the spinach thoroughly: Before cooking, be sure to wash the spinach thoroughly to remove any dirt or grit. This will help to ensure that your fried spinach is clean and delicious.
- Drain the spinach well: After washing the spinach, be sure to drain it well. This will help to prevent the spinach from becoming soggy when it is fried.
- Use a large skillet or wok: When frying spinach, it is important to use a large skillet or wok. This will help to ensure that the spinach has plenty of room to cook evenly.
- Cook the spinach in batches: If you are frying a large amount of spinach, be sure to cook it in batches. This will help to prevent the spinach from becoming overcrowded in the skillet, which can make it difficult to cook evenly.
- Season the spinach to taste: Once the spinach is cooked, be sure to season it to taste. Common seasonings for fried spinach include salt, pepper, garlic powder, and onion powder.
Conclusion:
Fried spinach is a delicious and versatile side dish that can be enjoyed with a variety of meals. It is a good source of vitamins and minerals, and it is also a low-calorie food. With its simple ingredients and easy preparation, fried spinach is a great option for a quick and healthy meal.
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