Wilted spinach with orange ginger is a quick, easy, and delicious side dish that can be enjoyed on any occasion. The sweetness of the oranges and the spiciness of the ginger perfectly complement the earthy flavor of the spinach, creating a dish that is both flavorful and refreshing. With just a few simple ingredients and a few minutes of your time, you can have a delicious and healthy side dish that will please everyone at your table.
Let's cook with our recipes!
WILTED SPINACH WITH GARLIC AND OIL
Provided by Rachael Ray : Food Network
Categories side-dish
Time 9m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat a skillet over medium heat. Add oil and garlic. Saute garlic in oil 2 or 3 minutes. Add spinach to the pan in stages. Fill the pan with leaves and turn leaves in warm oil until they wilt. Add more spinach to the skillet and repeat the process until all of the spinach is incorporated. Season the wilted spinach with salt and pepper and nutmeg, then serve.
GINGER SEA BASS OVER WILTED GREENS
Provided by Giada De Laurentiis
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Cut 4 (12-inch-square pieces) of aluminum foil. Preheat the oven to 400 degrees F.
- Working with 1 foil sheet at a time, place the foil sheets on the work surface. Place 1 1/2 cups of spinach in the center of each foil sheet. Top with a sea bass fillet. Sprinkle with 1 teaspoon of ginger and 1/2 teaspoon of garlic, then drizzle 2 tablespoons of Marsala, 2 teaspoons of soy sauce, and 1/2 teaspoon sesame oil over the fish and spinach. Gather the foil sheets over the fish. Fold in the foil edges and pinch tightly to seal. Place the foil packages on a heavy large baking sheet.
- Bake until the spinach wilts and the fish is just cooked through, about 10 minutes. Transfer the packages to wide shallow bowls. Cool 5 minutes. Open package and fold down to reveal fish, being careful of hot steam. Squeeze the lime juice over the fish. Sprinkle with the basil and serve.
OIL-FREE SPINACH WITH GINGER AND GARLIC
Provided by David Tanis
Categories quick, side dish
Time 5m
Yield 4 generous servings
Number Of Ingredients 5
Steps:
- Put 1/2 inch water in a large, wide soup pot over high heat. When water boils, add garlic and ginger.
- Add large handful spinach to the pot. Season lightly with salt and pepper, then twirl with tongs to barely wilt the spinach, about a minute or less. Using tongs, transfer to a serving bowl. Repeat until all the spinach is cooked.
Nutrition Facts : @context http, Calories 33, UnsaturatedFat 0 grams, Carbohydrate 6 grams, Fat 1 gram, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 280 milligrams, Sugar 1 gram
WILTED GARLIC SPINACH
"You don't have to be a spinach fan to happily eat up these greens," assures Dotty Egge, a field editor from Pelican Rapids, Minnesota. Soy sauce gives her energy-packed dish an Asian twist. "I serve it over rice or as a side. Try garnishing it with toasted sesame seeds."
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the cornstarch, sugar, broth, soy sauce and sesame oil until smooth; set aside. , In a small skillet, saute the garlic in canola oil for 1 minute. Stir broth mixture and add to skillet. Cook and stir over medium heat until slightly thickened. Add spinach; cook and stir for 2 minutes or just until spinach is wilted and coated with sauce. Serve with a slotted spoon.
Nutrition Facts : Calories 66 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 248mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
WILTED SPINACH
Delicious wilted spinach with a simple Mediterranean dressing.
Provided by KNIVES0UT1979
Categories Side Dish Vegetables Greens
Time 20m
Yield 2
Number Of Ingredients 8
Steps:
- In a bowl, mix the olive oil, vinegar, lemon juice, garlic, salt, and pepper.
- Place the spinach over boiling water in a pot fitted with a steamer basket, and steam 2 to 3 minutes, until wilted but not soggy.
- Toss spinach in a bowl with the dressing, and sprinkle with pine nuts to serve.
Nutrition Facts : Calories 319.5 calories, Carbohydrate 7.1 g, Fat 31.6 g, Fiber 2.1 g, Protein 3.5 g, SaturatedFat 4.5 g, Sodium 209.8 mg, Sugar 2.7 g
WILTED SPINACH WITH ROASTED GARLIC
Provided by Sara Foster
Categories Garlic Side Sauté Vegetarian Low Cal Spinach Healthy Low Cholesterol Bon Appétit Sugar Conscious Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 3
Steps:
- Preheat oven to 400°F. Place garlic on foil; drizzle with 1 tablespoon oil. Wrap garlic in foil; roast until soft, about 20 minutes.
- Heat remaining 3 tablespoons oil in large pot over medium-high heat. Add spinach and garlic with oil from foil packet. Sauté until spinach is wilted, about 2 minutes. Season with salt and pepper. Transfer spinach to bowl and serve.
WILTED SPINACH WITH ORANGE & GINGER
Make and share this Wilted Spinach with Orange & Ginger recipe from Food.com.
Provided by Kimke
Categories Spinach
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- In a large nonstick skillet, pile the spinach and turn the heat to high.
- Using tongs, gently and continuously toss the spinach over the heat until it's all wilted (they'll turn a darker green), 2 to 3 min.
- Don't overcook; they should collapse but still have some body.
- Transfer them to a colander and let any excess liquid drip away.
- Wipe the skillet clean if necessary.
- In the same skillet, heat the butter and oil over medium-low heat.
- When the butter is melted, add the garlic and ginger and sauté until softened and fragrant, about 2 min.
- Add the orange juice, turn the heat to high, and reduce the liquid to a glazy consistency, no more than 1 min.
- ;you'll have 1-1/2 to 2 Tbs.
- left in the pan.
- Turn the heat down to low, immediately add the drained spinach and the salt, and toss thoroughly to coat.
- Remove the pan from the heat.
- Serve hot from the pan or slightly cooled.
WILTED SPINACH WITH ORANGES
This is now my favorite way to make spinach. It's simple, but elegant with a slight Oriental flavor, and the warm orange segments are a delightful surprise. As a bonus, it's fat free.
Provided by Geema
Categories Spinach
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a large skillet add the orange juice, soy sauce and sugar.
- Bring to a boil and let cook for 1 minute.
- Add the spinach and orange pieces, and cook only until the spinach is just barely wilted.
- Do not overcook.
- Spoon onto serving plates, and sprinkle with the toasted sesame seeds.
Nutrition Facts : Calories 81.4, Fat 1.9, SaturatedFat 0.3, Sodium 386.1, Carbohydrate 13.5, Fiber 4.9, Sugar 6.1, Protein 6.2
WILTED SPINACH WITH GARLIC CHIPS
Steps:
- Place a large skillet on the stove and add the oil and garlic chips. Turn heat onto low and let the garlic chips fry up until golden, flipping them around from time to time, about 5 minutes. Remove the crisp garlic chips with a slotted spoon and reserve. Add the spinach to the pan, turning with tongs to wilt it all in. Season the spinach with the nutmeg, salt, and pepper. Serve immediately, garnished with the garlic chips.
ORANGE SALMON WITH SAUTEED SPINACH
I love orange marmalade and wanted a lighter version of orange salmon without heavy spice rubs or brown sugar. What a rewarding outcome this was. -Janet Caico, Hillsborough, North Carolina
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Sprinkle salmon with 1/4 teaspoon pepper and 1/8 teaspoon salt; set aside., In a small saucepan, combine the marmalade, cream, soy sauce, ginger and 4-1/2 teaspoons butter. Bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, about 5 minutes; set aside., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Place salmon skin side down on grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 10-12 minutes or until fish flakes easily with a fork., In a large skillet, saute garlic in oil and remaining butter for 1 minute. Add spinach and remaining salt and pepper; cook for 4-5 minutes or until spinach is wilted. Divide spinach among four plates; top each with salmon. Drizzle with marmalade sauce.
Nutrition Facts : Calories 346 calories, Fat 19g fat (5g saturated fat), Cholesterol 70mg cholesterol, Sodium 604mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 1g fiber), Protein 21g protein. Diabetic Exchanges
MADHUR'S SPINACH WITH GINGER, FENNEL, AND BLACK CUMIN
To intensify the simple seasonings, Martha's friend Madhur Jaffrey first fries the fennel and cumin seeds in oil -- a method known as "tarka," which coaxes more flavor out of the spices by heating them. The spicy spinach is delicious with chicken, lamb, beef, or rice.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 10
Steps:
- Heat oil and butter in a large saute pan set over medium-high heat. When hot, add fennel and black cumin seeds. Stir, and add onions and ginger. Stir-fry until onions turn a rich brown color, 5 to 7 minutes.
- Add spinach. Cover pan, and cook until spinach has wilted completely, stirring occasionally, about 7 minutes. When spinach has wilted, reduce the heat to medium. Add chile, salt, and cayenne pepper, and stir. Cover pan, and cook for 25 minutes more.
- Uncover skillet, and stir. Cook until there is hardly any liquid left in the bottom of the pan, about 5 minutes more. Serve.
SPINACH WITH GINGER AND CHILE
Nutrition doesn't come at the expense of flavor in this spicy spinach (left, in photo). The recipe comes from chef and food activist Bryant Terry, and it was published in "In the Green Kitchen," by Alice Waters.Also try:Citrus Chard with Raisins
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 5
Steps:
- Heat oil in a large wok or skillet over medium-high heat. Season oil with salt and add ginger and chile (if using a fresh chile, make sure to cut a slit in it to prevent it from bursting in the hot oil).
- When ginger begins to sizzle, add spinach to skillet and toss, using tongs, to cook and evenly distribute flavor, until spinach is tender and wilted, 1 to 2 minutes. Serve warm or at room temperature.
Tips:
- For the best flavor, use fresh spinach that is young and tender. Avoid wilted or bruised leaves.
- Wash the spinach thoroughly before cooking to remove any dirt or grit.
- Use a large skillet or sauté pan to cook the spinach so that the leaves have plenty of room to wilt.
- Don't overcrowd the pan with spinach. If you do, the leaves will not cook evenly and will become soggy.
- Cook the spinach over medium-high heat, stirring constantly, until the leaves are just wilted and tender, about 2-3 minutes.
- Add the orange juice, ginger, and salt and pepper to taste. Stir to combine and cook for an additional 1-2 minutes, or until the spinach is heated through.
- Serve the wilted spinach immediately as a side dish or use it as a filling for omelets, quesadillas, or sandwiches.
Conclusion:
Wilted spinach with orange and ginger is a quick, easy, and healthy side dish that is perfect for any occasion. The combination of flavors is unique and refreshing, and the spinach is packed with nutrients. This dish is sure to become a favorite in your household.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love