- 1. SAUTEED ZUCCHINI & SPINACH
- In medium skillet, heat ... oil. Add squash and saute until tender. Add herbs ... immediately. Serves 4 to 6.
Ingredients: 8 (herbs .. oil .. salt ...)
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- 2. SAUTEED FRESH SPINACH WITH GARLIC
- Discard stems from spinach and rinse leaves. Put ... Taste for seasoning. Serves 4.
Ingredients: 4 (garlic .. oil ...)
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- 3. SAUTEED SPINACH WITH MUSHROOMS
- Cut garlic into fingertip ... Wash mushrooms and slice. Saute in garlic oil until golden brown. Chop frozen spinach, mix in with ... bit of salt and pepper.
Ingredients: 6 (garlic .. mushrooms .. oil ...)
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- 4. SAUTEED SPINACH WITH SHALLOTS
- 1. Wash spinach thoroughly, remove stems and ... serving with an orange twist.
Ingredients: 9 (lemon .. lime .. orange .. salt .. shallots .. spinach ...)
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- 5. SAUTEED SPINACH
- Saute the onions and garlic ... 10 minutes. Add the spinach; cook over low ... seasoning. Serves 6 to 8.
Ingredients: 8 (cheese .. cream .. crumbs .. garlic .. onions .. parsley ...)
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- 6. SAUTEED SPINACH
- Pour oil in saucepan ... or sliced garlic cloves. Saute until golden, not brown. Add washed spinach and cover immediately, it ... immediately. Do not over cook.
Ingredients: 6 (garlic .. oil .. saucepan .. spinach ...)
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- 7. SAUTEED SPINACH
- Slowly cook garlic in ... and pepper; then add spinach. Cook spinach on ... Parmesan cheese; stir and serve.
Ingredients: 6 (cheese .. oil .. salt ...)
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- 8. SKILLET SAUTEED SPINACH
- Melt butter in large ... high heat; stir in spinach. Cook, covered, just ... in remaining liquid until tender.
Ingredients: 8 (cornstarch .. juice .. pieces .. sugar ...)
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- 9. SPINACH SAUTEED IN BATTER
- Beat ingredients to a ... inch shreds enough chilled spinach leaves and stems to ... butter or vegetable oil. Saute slowly until brown on both sides. Garnish with paprika.
Ingredients: 9 (egg .. germ .. leaves .. milk .. onion .. peppercorns ...)
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- 10. FRESH SPINACH SAUTEED IN BALSAMIC VINEGAR
- I often serve this spinach with a main dish ... for butter in a saute. 1/3 c. balsamic ... ready to serve. Serves 4.
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