Best 17 Braised Spinach Recipes

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Indulge in the goodness of spinach with our collection of delectable braised spinach recipes. From classic creamed spinach to innovative variations with garlic, feta, and sun-dried tomatoes, our recipes offer a symphony of flavors to tantalize your taste buds. Discover the simplicity of Spinach with Garlic, where sautéed spinach and garlic blend in a heavenly union. Elevate your palate with Creamed Spinach, a rich and creamy side dish that pairs perfectly with grilled meats and fish. Experience a Mediterranean twist with Spinach with Feta and Sun-Dried Tomatoes, where tangy feta and sun-dried tomatoes add a burst of flavor. Each recipe is carefully curated to provide a unique culinary experience, ensuring that every bite is a delightful journey. Whether you're a seasoned chef or a novice cook, our recipes will guide you through the process, making braised spinach a delightful addition to your culinary repertoire.

Check out the recipes below so you can choose the best recipe for yourself!

BRAISED SPINACH



Braised Spinach image

Provided by Giada De Laurentiis

Categories     side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 7

1/4 cup extra-virgin olive oil
2 large red onions, sliced
4 garlic cloves, minced
4 large bunches fresh spinach, washed with water still clinging to leaves, stems trimmed and leaves coarsely chopped
2 tablespoons soy sauce
3/4 teaspoon dried crushed red pepper flakes
Salt and freshly ground black pepper

Steps:

  • Heat the oil in a very large pot over medium heat. Add the onion and garlic, and saute until tender, about 8 minutes. Add 1/3 of the spinach and saute until it begins to wilt, about 1 to 2 minutes. Continue adding the spinach 1 handful at a time, sauteing just until it begins to wilt before adding more. Add the soy sauce and crushed red pepper. Saute over high heat until spinach wilts. Season the mixture, to taste, with salt and black pepper. Transfer the mixture to a bowl and serve.

BRAISED LENTILS WITH SPINACH



Braised Lentils with Spinach image

Provided by Lidia Bastianich

Categories     Bean     Leafy Green     Side     Braise     High Fiber     Low/No Sugar     Spinach     Lentil     Fall     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 10

2 cups brown lentils
2 small onions, diced (about 1 1/2 cups)
2 medium carrots, peeled and diced (about 1 cup)
1 stalk celery, trimmed and diced (about 1 1/2 cup)
2 bay leaves
Salt
1/2 cup chicken stock or canned reduced-sodium chicken broth
2 tablespoons extra-virgin olive oil
Freshly ground black pepper
4 cups finely shredded fresh spinach, thoroughly washed and drained

Steps:

  • Pour enough cold water over the lentils, onions, carrots, celery, and bay leaves in a 3-quart saucepan to cover by three fingers. Season with salt and bring to a boil over high heat. Adjust the heat so the water is at a gentle boil and cook until the lentils are tender, 20 to 25 minutes. Drain the lentils, discard the bay leaves, and transfer to a large skillet.
  • Pour in the chicken stock and olive oil and season lightly with salt and pepper. Bring to a boil and cook until the liquid is reduced enough to coat the lentils, about 3 minutes. Scatter the spinach over the lentils and toss just until the spinach is wilted, about 1 minute. Taste and add salt and pepper if necessary. Serve immediately.

BRAISED CALAMARI STUFFED WITH SHRIMP, SPINACH AND HERBS



Braised Calamari Stuffed with Shrimp, Spinach and Herbs image

Provided by Anne Burrell

Categories     appetizer

Time 1h15m

Yield 4 servings

Number Of Ingredients 17

11 clean medium calamari tubes, about 5 to 6 inches long
1/2 pound peeled, deveined medium shrimp, roughly chopped
3 cloves garlic, smashed and coarsely chopped
2 cups coarsely chopped baby spinach
2 eggs
1/2 to 3/4 cup bread crumbs
1/2 cup grated Parmigiano-Reggiano
1/2 bunch fresh oregano, leaves chopped
2 pinches crushed red pepper flakes
Kosher salt
Extra-virgin olive oil
1 large or 2 small onions, finely diced
Pinch crushed red pepper flakes
Kosher salt
2 cloves garlic, smashed and finely chopped
3/4 cup dry white wine
1 (28-ounce) can Italian plum tomatoes

Steps:

  • To make the calamari:
  • Roughly chop 3 of the calamari tubes and add to a food processor with the coarsely chopped shrimp and garlic. Pulse into a coarse paste. Remove to a large bowl and add the spinach, eggs, bread crumbs, cheese, herbs, and pinch of crushed red pepper. Season with salt and stir to combine. The mixture should be a little chunky but moist and holding together. Test the seasoning of the mix by making a mini patty, cooking it in a small pan and eating it. It should taste really good! If it doesn't it is probably missing salt. Add more salt, to taste. Divide the stuffing among the 8 remaining calamari bodies and secure closed with toothpicks.
  • To make the sauce:
  • Coat a large, wide skillet or saucepan with olive oil and add the onions and a pinch of crushed red pepper. Season with salt and put the saucepan over medium heat. Saute the onions until they are soft and aromatic, about 7 to 8 minutes. Add the garlic and cook another 2 minutes until fragrant. Stir in the wine and cook until the wine has reduced by half. Pass the tomatoes through a food mill or puree them in a food processor and add them and 1 cup of water to the pan. Season with salt, to taste, and simmer the sauce for 15 minutes.
  • Add the calamari to the pan and cook for 20 to 25 minutes turning them over halfway through the cooking time. Remove the calamari from the pan and remove the toothpicks. Reduce the sauce to thicken, if needed. Arrange the calamari on a serving platter and cover with the sauce before serving.
  • Deliciouso!

BRAISED LAMB WITH SPINACH



Braised Lamb with Spinach image

Categories     Garlic     Lamb     Onion     Braise     Spinach     Fall     Cinnamon     Clove     Gourmet

Yield Serves 6

Number Of Ingredients 17

8 garlic cloves
a 1 1/2-inch cube of peeled fresh gingerroot
6 tablespoons vegetable oil
3 pounds boneless lamb shoulder, trimmed and cut into 1 1/2-inch pieces
a 3-inch cinnamon stick
7 whole cloves
1 bay leaf
3 onions, chopped fine
1 tablespoon ground cumin
1 tablespoon ground coriander seeds
1/4 teaspoon cayenne
1 cup chopped drained canned tomatoes
1/2 cup plain yogurt
1 teaspoon salt
1 1/4 pounds fresh spinach, coarse stems discarded and the leaves washed well and drained
1 teaspoon fresh lemon juice, or to taste
1 tablespoon pine nuts, toasted lightly

Steps:

  • In a blender purée the garlic and the gingerroot with 1/3 cup water. In a heavy kettle heat 3 tablespoons of the oil over moderately high heat until it is hot but not smoking and in it brown the lamb, patted dry, in batches, transferring it as it is browned with tongs to a bowl. To the skillet add the remaining 3 tablespoons oil, heat it until it is hot but not smoking, and in it fry the cinnamon stick, the cloves, and the bay leaf, stirring, for 30 seconds, or until the cloves are puffed slightly. Add the onions and cook the mixture over moderate heat, stirring occasionally, until the onions are golden. Add the garlic purée and cook the mixture, stirring, for 2 minutes, or until the liquid is evaporated. Add the cumin, the coriander, and the cayenne and cook the mixture, stirring, for 1 minute. Add the tomatoes and the yogurt, simmer the mixture, stirring, for 1 minute, and add the lamb, the salt, and 1 cup water. Bring the mixture to a boil and braise it, covered, in a preheated 350°F. oven for 1 to 1 1/4 hours, or until the lamb is tender. The lamb mixture may be prepared up to this point 2 days in advance. Let the lamb cool, uncovered, and chill it, covered. Reheat the lamb mixture.
  • In a large saucepan bring 1 inch water to a boil, add the spinach, and steam it, covered, for 2 minutes, or until it is wilted. Drain the spinach in a colander.
  • Spoon off any excess fat from the lamb mixture and add the lemon juice and salt and pepper to taste. Distribute the spinach over the stew and stir it in gently. Transfer the stew to a heated serving dish and sprinkle it with the pine nuts.

HONEY AND VINEGAR-BRAISED SHORT RIBS WITH SPINACH



Honey and Vinegar-Braised Short Ribs with Spinach image

Provided by Alex Stratta

Categories     Beef     Leafy Green     Onion     Vegetable     Bake     Braise     Beef Rib     Celery     Carrot     Winter     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 16

2 tablespoons olive oil
4 1/2 pounds beef short ribs
1 cup chopped carrots
1 cup chopped onion
1 cup chopped celery
8 garlic cloves, chopped
1/4 cup honey
1/2 cup red wine vinegar
4 cups canned low-salt chicken broth
1 750-ml bottle dry red wine
1/2 cup ruby Port
1 1/2 tablespoons chopped fresh thyme
1 bay leaf
3 tablespoons butter, room temperature
1 tablespoon all purpose flour
2 6-ounce packages baby spinach leaves

Steps:

  • Preheat oven to 350°F. Heat oil in heavy large pot over high heat. Sprinkle ribs with salt and pepper. Working in batches, brown ribs, turning occasionally, about 10 minutes. Return all ribs to pot. Add carrots, onion, celery and garlic to ribs; cook 5 minutes, stirring occasionally. Add honey; cook 2 minutes, stirring occasionally. Add vinegar and boil until most of liquid is absorbed, stirring occasionally, about 8 minutes. Add broth, red wine, Port, thyme and bay leaf and boil 5 minutes. Cover; transfer to oven. Bake until meat almost falls off bone, stirring occasionally, about 2§ hours.
  • Using tongs, transfer ribs to large bowl. Boil cooking liquid until slightly reduced, stirring occasionally, about 10 minutes. Season with salt and pepper. Mix 1 tablespoon butter and flour in small bowl. Add to sauce; whisk to blend. Boil until thickened, 3 minutes. Mix in ribs. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and chill. Rewarm over medium heat before continuing.) Melt 2 tablespoons butter in another large pot over medium-high heat. Add spinach; cook until just wilted, stirring occasionally, 3 minutes. Season with salt and pepper. Divide spinach among plates. Top with ribs and sauce.

BRAISED-LAMB SHANK SHEPHERD'S PIE WITH CREAMED SPINACH



Braised-Lamb Shank Shepherd's Pie with Creamed Spinach image

Categories     Leafy Green     Lamb     Potato     Bake     Braise     Spinach     Winter     Gourmet

Yield Makes 6 (generous) servings

Number Of Ingredients 17

5 1/2 pounds large lamb shanks (4 large)
2 tablespoons extra-virgin olive oil
2 small onions, trimmed and quartered (do not peel)
1/2 cup fresh thyme sprigs
1/2 cup fresh rosemary sprigs
1/2 cup dry white wine
1 1/4 cups beef broth
1 1/4 cups water
3 pounds russet (baking) potatoes (6)
1 1/4 to 1 1/2 teaspoons salt
3/4 cup whole milk
5 medium carrots, cut into 1/4-inch-thick slices
1/4 cup all-purpose flour
Creamed spinach
2 tablespoons unsalted butter, melted
Special Equipment
a ricer

Steps:

  • Prepare lamb:
  • Preheat oven to 450°F.
  • Put lamb shanks in a large metal roasting pan, then rub with oil and season with salt and pepper. Arrange onion wedges around lamb. Roast lamb in middle of oven 40 minutes. Turn shanks over, scatter with herb sprigs, and roast 40 minutes more.
  • Pour wine, broth, and water into roasting pan. Cover pan tightly with foil and braise lamb until tender, 45 minutes to 1 hour. Transfer shanks to a plate and remove and discard skins from onions. Pour cooking liquid (including onions) into a large glass measure (do not clean roasting pan).
  • Prepare potatoes and boil carrots while lamb roasts:
  • Pierce each potato once with a fork and bake on rack in lower third of oven until cooked through, 45 to 50 minutes.
  • Cool potatoes 10 minutes, then halve lengthwise and scoop out flesh. Force warm potatoes through ricer into a bowl. Stir in salt, milk, and pepper to taste.
  • Cook carrots in boiling salted water until tender, about 10 minutes. Rinse under cold running water to stop cooking.
  • Make gravy:
  • Skim fat from cooking liquid (you'll have about 2 1/2 cups broth). Whisk together 1 cup broth and flour in a large bowl to make a thin paste, then whisk in remaining broth (including onions). Set roasting pan across 2 burners and pour broth mixture into pan. Boil over moderate heat, whisking, until thickened, about 5 minutes. Remove from heat and season with salt and pepper.
  • Cut lamb meat from bones, then tear meat into bite-size pieces. Stir meat into gravy.
  • Assemble and bake pie:
  • Reduce oven to 350°F.
  • Spoon lamb-shank mixture into a 12- by 3-inch oval gratin dish or a 2 1/2- to 3-quart shallow baking dish, spreading evenly. Scatter carrots over lamb, then top with creamed spinach, spreading evenly. Top spinach with mashed potatoes, spreading evenly to edges of dish to cover filling completely. Make swirl patterns on surface of potatoes with back of spoon, then drizzle with melted butter.
  • Put baking dish in a foil-lined shallow (1-inch-deep) baking pan to catch drips and bake until top is golden and filling is bubbling, about 1 hour.

BRAISED-LAMB SHANK SHEPHERD'S PIE WITH CREAMED SPINACH



Braised-Lamb Shank Shepherd's Pie with Creamed Spinach image

Provided by Cooking Channel

Categories     main-dish

Time 4h

Yield 6 servings

Number Of Ingredients 21

3 tablespoons vegetable oil
5 1/2 pounds large lamb shanks (4 large)
Salt and freshly ground black pepper
2 small onions, sliced
1/2 cup fresh thyme sprigs
1/2 cup fresh rosemary sprigs
1/2 cup dry white wine
1 1/4 cups beef broth
1 1/4 cups water
3 pounds russet (baking) potatoes (about 6)
3/4 cup whole milk
Salt and pepper
5 medium carrots, cut into 1/4-inch-thick slices
3 tablespoons all-purpose flour
3 tablespoons unsalted, softened butter plus 2 tablespoons melted
Creamed spinach, recipe follows
1 package frozen creamed spinach
2 tablespoons freshly grated Parmesan
1/2 teaspoon salt
Pinch freshly grated nutmeg
Freshly ground black pepper

Steps:

  • Prepare lamb: Preheat the oven to 350 degrees F. Heat the oil in a Dutch oven over medium-high heat. Season the lamb shanks with salt and pepper and brown them in batches, transferring each to a plate when browned. Add onions and herb sprigs and cook, stirring, until lightly browned and soft, about 10 minutes. Return the shanks to the Dutch oven with the wine, broth, and water and bring to a boil. Cover, transfer to the oven, and braise until fork tender, about 2 hours. Transfer shanks to a plate. Discard herb sprigs. Pour cooking liquid (including onions) into a large glass measure.
  • Prepare potatoes and boil carrots while lamb roasts: Pierce each potato once with a fork and bake on rack in lower third of oven until cooked through, 45 to 50 minutes. Cool potatoes 10 minutes, then halve lengthwise and scoop out flesh. Force warm potatoes through ricer into a bowl. Stir in milk, and salt, pepper, to taste.
  • Cook carrots in boiling salted water until tender, about 10 minutes. Rinse under cold running water to stop cooking.
  • Make gravy: Skim fat from cooking liquid (you'll have about 2 1/2 cups broth). Put the cooking liquid in a saucepan and bring to boil. Knead the flour and softened butter into a paste and whisk it into the liquid. Return the gravy to a boil to thicken and simmer, whisking occasionally, for 5 minutes.
  • Cut lamb meat from bones, then tear meat into bite-size pieces. Stir meat into gravy and set aside.
  • Assemble and bake pie: Spoon lamb-shank mixture into a 12 by 3-inch oval gratin dish or a 2 1/2 to 3-quart shallow baking dish, spreading evenly. Scatter carrots over lamb, then top with creamed spinach, spreading evenly. Top spinach with mashed potatoes, spreading evenly to edges of dish to cover filling completely. Make swirl patterns on surface of potatoes with back of spoon, then drizzle with the melted butter.
  • Put baking dish in a foil-lined shallow (1-inch-deep) baking pan to catch drips and bake until top is golden and filling is bubbling, about 1 hour.
  • Cook spinach according to package directions. Whisk in Parmesan, salt, nutmeg, and pepper, to taste.

SUNNY'S EASY BRAISED TOMATO CHICKEN AND SPINACH WITH FETTUCCINE



Sunny's Easy Braised Tomato Chicken and Spinach with Fettuccine image

Provided by Sunny Anderson

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 11

2 pounds boneless, skinless chicken thighs (about 8), cut into 1-inch cubes
Kosher salt and coarsely ground black pepper
2 tablespoons olive oil
1 1/4 pounds cherry tomatoes
3/4 cup roughly chopped kalamata olives
1/2 teaspoon red chile flakes
2 cloves garlic
About 4 cups low-sodium chicken stock
1 pound fresh spinach fettuccine
6 ounces baby spinach
Lemon wedges, for serving

Steps:

  • Season the chicken generously with salt and pepper. In a large pan with straight sides and a lid (large enough to eventually hold all the chicken nestled in 1 layer), add the olive oil over medium-high heat. Once the oil begins to swirl, add the chicken pieces in batches, without crowding the pan. Cook until golden brown, flipping and browning on all sides. The purpose isn't to fully cook them here, just to get color. Remove the chicken to a plate.
  • Immediately add the tomatoes to the pan and allow them to roast while resting for a few minutes, then shake the pan and stir to get another side of the tomatoes roasting on the bottom of the pan. Cook like this until the tomatoes are charred and begin to break apart and create a sauce, about 8 minutes.
  • Add the black olives, chile flakes and garlic to the tomatoes. Then, nestle the chicken pieces back into the pan. Add enough chicken stock so the chicken is almost but not completely covered by the liquid (leave about 1/2 inch). Cover and lower to a simmer. Cook until the check of a garlic clove reveals it to be tender, or the chicken is cooked through, about 30 minutes.
  • Bring the liquid in the pan back to a boil. Add the pasta and spinach and cook until the pasta is al dente, about 5 minutes (according to the timing on the package). Remove the pasta to serving plates or bowls. Pour the chicken and spinach sauce over the pasta and serve with a spritz of lemon.

BRAISED SPINACH AND ONION (WITH VARIATIONS)



Braised Spinach and Onion (With Variations) image

This recipe has a number of variations. You can use spinach, onions, leeks, swiss chard, beet greens, bok choy or a combination of any or all. I tend to cut the butter down slightly. This is quite rich, so a little goes a long way. This dish could be served warm or at room temperature. This can be made 1 day ahead of time.

Provided by Abby Girl

Categories     Spinach

Time 45m

Yield 4 serving(s)

Number Of Ingredients 6

1 bunch spinach, washed, stemmed (or 1 package frozen, thawed and squeezed dried)
2 large onions, chopped
1 cup low sodium chicken broth
2 1/4 tablespoons butter
1/4 cup fresh parmesan cheese, grated
1/8 teaspoon red pepper flakes (optional)

Steps:

  • In a large saucepan, combine onions and chicken broth. Cook onion until stock has reduced to 1/4 cup, about 7 - 9 minutes, stirring constantly. Remove onions from heat. Set aside.
  • In a large skillet spray with Pam. With some water still clinging to the spinach, add to skillet and cook until just wilted. Remove from heat and cool slightly. Squeeze out excess liquid and chop.
  • Melt butter over low heat or in microwave. Add butter, spinach to the braised onions and combine. Salt, pepper to suit taste. Place in casserole dish.
  • Bake in preheated 350 oven for 20 minutes or until heated through.
  • Note: If using beet greens or swiss chard, use caution with pepper.

ITALIAN STYLE BRAISED SPINACH WITH SHALLOTS AND GARLIC



ITALIAN STYLE BRAISED SPINACH WITH SHALLOTS AND GARLIC image

Categories     Vegetable

Yield 4 servings

Number Of Ingredients 8

1 1/4 lbs fresh spinach
2 tsp olive oil
2 shallots, finely chopped
4 cloves garlic, minced
2 tbsp lemon juice
1/8 tsp salt
1/4 tsp pepper
1 1/2 tbsp pine nuts, toasted

Steps:

  • PREPARATION INSTRUCTIONS 1. Trim away stems from spinach and wash well. Do not dry; allow water to cling to the leaves. Heat olive oil in Dutch oven over medium heat until hot. Add shallots and garlic; cook, stirring, until shallots are tender, 2 to 3 minutes. 2. Place spinach in pan. Drizzle with lemon juice; sprinkle with salt and pepper. Cover; cook 10 minutes, stirring occasionally. Sprinkle with pine nuts.

SPICED BRAISED LAMB WITH CARROTS AND SPINACH



Spiced Braised Lamb with Carrots and Spinach image

Categories     Lamb     Tomato     Braise     Passover     Rosh Hashanah/Yom Kippur     Spinach     Carrot     Kosher     Gourmet

Yield Makes 8 servings

Number Of Ingredients 14

3 1/2 lb boneless lamb shoulder, trimmed and cut into 2-inch pieces
1 teaspoon black pepper
1 1/2 teaspoons salt
1 to 3 tablespoons olive oil
1 large onion, chopped
1 celery rib, chopped
3 garlic cloves, finely chopped
4 teaspoons ground cumin
2 teaspoons ground coriander
2 cups water
1 (14- to 16-oz) can whole tomatoes in juice
6 medium carrots, cut crosswise into 2 1/2-inch pieces
1 1/2 lb spinach, coarse stems discarded
Accompaniments: matzo scallion pancakes and haroseth

Steps:

  • Preheat oven to 350°F.
  • Pat lamb dry and sprinkle with pepper and 1 teaspoon salt. Heat 1 tablespoon oil in a 10-inch heavy skillet (preferably cast-iron) over moderately high heat until hot but not smoking, then brown lamb in 5 batches, turning occasionally, about 4 minutes per batch, adding more oil as needed. Transfer as browned to an ovenproof 6- to 7-quart wide heavy pot.
  • Pour off all but 1 tablespoon fat from skillet, then cook onion and celery in remaining fat over moderate heat, stirring occasionally, until golden, about 3 minutes. Add garlic, cumin, and coriander and cook, stirring, 1 minute. Add 1 cup water and deglaze skillet by boiling, stirring and scraping up any brown bits, 1 minute, then pour mixture over lamb in pot.
  • Pour juice from can of tomatoes into stew, then coarsely chop tomatoes and add to stew along with remaining cup water and remaining 1/2 teaspoon salt and bring to a boil (liquid should almost cover meat).
  • Cover pot and braise lamb in middle of oven 1 1/2 hours. Stir in carrots and continue to braise until carrots and lamb are tender, 20 to 30 minutes. Transfer pot to top of stove and, working over moderately high heat, stir in spinach by handfuls to soften it. Cook, uncovered, stirring occasionally, until spinach is tender, 5 to 8 minutes. Season with salt and pepper.

BRAISED COCONUT SPINACH & CHICKPEAS WITH LEMON



BRAISED COCONUT SPINACH & CHICKPEAS WITH LEMON image

Categories     Bean

Number Of Ingredients 12

2 teaspoons oil or ghee
1 small yellow onion
4 large cloves garlic, peeled and minced
1 tablespoon grated ginger, from a 3-inch piece
1/2 cup sun-dried tomatoes, chopped
1 large lemon, zested and juiced (about 2 tablespoons juice)
1 dried hot red pepper or dash of red pepper flakes (optional)
15-ounce can chickpeas, drained
1 pound baby spinach
14-ounce can coconut milk
1 teaspoon salt, or to taste
1 teaspoon ground ginger

Steps:

  • Whole roasted sweet potatoes Cilantro leaves, to garnish Toasted unsweetened coconut, to garnish Heat the oil or ghee in a large, deep Dutch oven or heavy pot over medium-high heat. Add the onion and cook for about 5 minutes, or until the onion is beginning to brown. Add the garlic, ginger, sun-dried tomatoes, lemon zest and red pepper, if using. Cook for 3 minutes, stirring frequently. Add the chickpeas and cook over high heat for a few minutes or until the chickpeas are beginning to turn golden and they are coated with the onion and garlic mixture. Toss in the spinach, one handful at a time. This will take about 5 minutes; stir in a handful or two and wait for it to wilt down and make room in the pot before adding the next handful. When all the spinach has been stirred in, pour in the coconut milk and stir in the salt, ground ginger, and lemon juice. Bring to a simmer then turn down the heat and cook for 10 minutes or until the chickpeas are warm through. Taste and add more salt and lemon juice, if necessary. Serve hot over roasted sweet potatoes, with cilantro leaves and toasted unsweetened coconut to garnish. Serving note: This is thick enough to eat on its own with a fork; it's not terribly soupy. But it's saucy enough to eat over pasta, rice, brown rice, quinoa, or another grain.

BRAISED GARLIC CHICKEN AND SPINACH



Braised Garlic Chicken and Spinach image

We eat a lot of chicken thighs, because they're flavorful and inexpensive. This recipe comes from eatchicken.com.

Provided by Pinay0618

Categories     Chicken Thigh & Leg

Time 55m

Yield 6 serving(s)

Number Of Ingredients 8

6 broiler-fryer chicken thighs, skin removed
1 tablespoon olive oil
3/4 cup diagonally cut carrot
5 garlic cloves, halved
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup canned no-salt chicken broth
1/2 lb fresh spinach

Steps:

  • In large nonstick frypan, place oil and heat to medium temperature. Add chicken and cook, turning, about 10 minutes, or until brown on all sides. Add carrots and garlic. Cover and reduce heat to low temperature. Cook, turning chicken once, about 20 minutes, or until carrots are tender and fork can be inserted in chicken with ease.
  • Remove chicken and carrots from frypan; set aside and keep warm. Cook garlic an additional 3 minutes. Add salt, pepper and broth; bring to a boil. Cook, uncovered, about 3 minutes or until liquid is reduced to 1/4 cup.
  • In blender container, place broth mixture and blend about 30 seconds or until smooth; set aside.
  • In large saucepan, place spinach (do not add water). Cover and cook over medium heat 3 minutes; drain well. Place spinach on serving platter and arrange chicken and carrots on top. Drizzle with garlic mixture.

BRAISED VEAL WITH CARDAMOM-SPINACH PUREE



Braised Veal With Cardamom-Spinach Puree image

Provided by Molly O'Neill

Categories     dinner, project, main course

Time 2h15m

Yield 6 servings

Number Of Ingredients 10

2 teaspoons olive oil
1 3 1/4-pound boned loin of veal, rolled and tied
2 teaspoons salt
Freshly ground pepper to taste
5 cups milk
2 1/2 teaspoons ground cardamom
1 jalapeno, stemmed, seeded and minced
1 clove garlic, peeled and minced
1 small onion, peeled and chopped
8 cups stemmed young spinach or watercress, washed

Steps:

  • Heat the oil in a large Dutch oven over medium heat. Season the veal with 1 teaspoon of the salt and pepper. Place the veal in the pot and brown on all sides, about 10 minutes; take out of the pot and set aside.
  • Pour in the milk. Stir in the cardamom, jalapeno, garlic and onion. Bring just to a simmer. Reduce heat, return the veal to the pot, and adjust the heat so that the milk stays just below a simmer. Cook, uncovered, for 1 hour 20 minutes, turning the roast once. Remove from heat, and let the veal stand in the liquid for 20 minutes. Remove the veal from the pot, remove the strings from the veal, and cover with a warm, damp towel.
  • Place 1 cup of the cooking liquid in a large saucepan. Bring to a simmer over medium heat. Add the spinach, and cook, stirring constantly, until it is completely wilted. Transfer to a food processor and process until smooth. Stir in salt and pepper.
  • Slice veal into 6 pieces. Spoon some puree into the center of each of 6 plates. Place veal over sauce. Surround with parsleyed potatoes (see recipe), and serve immediately.

Nutrition Facts : @context http, Calories 468, UnsaturatedFat 13 grams, Carbohydrate 14 grams, Fat 26 grams, Fiber 2 grams, Protein 43 grams, SaturatedFat 10 grams, Sodium 1066 milligrams, Sugar 11 grams, TransFat 1 gram

ORANGE-BRAISED TROUT WITH SAUTEED SPINACH



Orange-braised trout with sauteed spinach image

Despite the fancy sounding name, this is a very simple dish to prepare. It's easy enough to qualify as after-work friendly and nice enough to serve at a dinner party. Recipe is from the Chicago Tribune Good Eating.

Provided by Hey Jude

Categories     Trout

Time 22m

Yield 2 serving(s)

Number Of Ingredients 10

2 whole rainbow trout, dressed,filleted,fins removed
2 green onions, tops trimmed,cut into 1 inch pieces
salt & freshly ground black pepper
1/2 cup orange juice
2 tablespoons dry vermouth or 2 tablespoons dry white wine
1/4 cup chopped fresh dill
2 tablespoons olive oil
1 (10 ounce) bag Baby Spinach
1 clove minced shallot
1 clove minced garlic

Steps:

  • Heat oven broiler.
  • Place trout fillets skin side down in a single layer in an ovenproof skillet or pan.
  • Scatter green onions over trout; season with salt and pepper to taste.
  • Pour in orange juice and vermouth; sprinkle with dill.
  • Heat over high heat to a boil.
  • Transfer skillet to broiler; cook until fish is opaque and firm to the touch, about 5 minutes.
  • Meanwhile, heat oil in a large skillet over medium heat; add shallot and garlic.
  • Cook until softened, about 2 minutes.
  • Add spinach, salt and pepper to taste.
  • Toss spinach with tongs until wilted and heated through, about 3 minutes.
  • Remove fish to two serving plates.
  • Taste sauce; reduce briefly over high heat if sauce is watery; adjust seasoning as desired.
  • Drizzle sauce around trout and spinach.

Nutrition Facts : Calories 191, Fat 14.2, SaturatedFat 2, Sodium 117, Carbohydrate 14.1, Fiber 3.7, Sugar 6.2, Protein 5

BRAISED VEAL WITH CARDAMOM- SPINACH PUREE



Braised Veal With Cardamom- Spinach Puree image

Provided by Molly O'Neill

Categories     dinner, roasts, main course

Time 2h10m

Yield Six servings

Number Of Ingredients 10

2 teaspoons olive oil
3 1/4 pounds boned loin of veal, rolled and tied
2 teaspoons kosher salt
Freshly ground pepper to taste
5 cups whole milk
2 1/2 teaspoons ground cardamom
1 jalapeno, seeded and minced
1 clove garlic, peeled and minced
1 small onion, peeled and chopped
8 cups stemmed young spinach, washed well

Steps:

  • Heat olive oil in a large Dutch oven over medium heat. Season veal with 1 teaspoon salt and pepper to taste, place in the pot and brown on all sides, about 10 minutes. Remove veal from the pot and set aside. Pour in the milk. Stir in the cardamom, jalapeno, garlic and onion. Bring just to a simmer. Reduce heat, return veal to pot and adjust heat to prevent milk from simmering. Cook, uncovered, for 1 hour and 20 minutes, turning roast once. Remove from heat and let meat stand in the liquid for 20 minutes. Remove roast from pot, cut off the strings and cover with a warm, damp towel.
  • Place 1 cup of cooking liquid in a large saucepan and bring to a simmer over medium heat. Add the spinach and cook, stirring, until spinach is wilted, 2 to 3 minutes. Transfer spinach and liquid to a food processor and process until smooth. Stir in remaining teaspoon of salt and pepper to taste.
  • Trim the ends of the roast and slice across into 6 pieces. Divide the spinach puree among 6 plates, placing it to one side, and top with veal. Serve immediately with Indian-Spiced Potato Gratin (see recipe).

Nutrition Facts : @context http, Calories 594, UnsaturatedFat 16 grams, Carbohydrate 14 grams, Fat 33 grams, Fiber 2 grams, Protein 57 grams, SaturatedFat 13 grams, Sodium 988 milligrams, Sugar 11 grams, TransFat 1 gram

BRAISED VEAL WITH CARDAMOM SPINACH PUREE



Braised Veal With Cardamom Spinach Puree image

Provided by Molly O'Neill

Categories     dinner, main course

Time 2h

Yield Six servings

Number Of Ingredients 10

2 teaspoons olive oil
1 3 1/4-pound boned loin of veal, rolled and tied
2 teaspoons kosher salt
Freshly ground pepper to taste
5 cups milk
2 1/2 teaspoons ground cardamom
1 jalapeno, stemmed, seeded and minced
1 clove garlic, peeled and minced
1 small onion, peeled and chopped
8 cups stemmed young spinach or watercress, washed

Steps:

  • Heat the oil in a large Dutch oven over medium heat. Season the veal with 1 teaspoon of the salt and pepper. Place the veal in the pot and brown on all sides, about 10 minutes. Take the veal out of the pot and set aside. Pour in the milk. Stir in the cardamom, jalapeno, garlic and onion. Bring just to a simmer. Reduce heat, return the veal to the pot and adjust the heat so that the milk stays just below a simmer.
  • Cook, uncovered, for 1 hour and 20 minutes, turning the roast once. Remove from the heat and let the veal stand in the liquid for 20 minutes. Remove the veal from the pot, remove the strings and cover with a warm, damp towel.
  • Place 1 cup of the cooking liquid in a large saucepan. Bring to a simmer over medium heat. Add the spinach and cook, stirring constantly, until the spinach is completely wilted. Transfer to a food processor and process until smooth. Stir in the remaining salt and pepper.
  • Slice the veal into 6 pieces. Spoon some of the spinach puree into the center of each of 6 plates. Place the veal over the sauce. Serve immediately with steamed potatoes.

Nutrition Facts : @context http, Calories 468, UnsaturatedFat 13 grams, Carbohydrate 14 grams, Fat 26 grams, Fiber 2 grams, Protein 43 grams, SaturatedFat 10 grams, Sodium 918 milligrams, Sugar 11 grams, TransFat 1 gram

Tips:

  • Choose fresh, tender spinach: Look for leaves that are deep green and crisp. Avoid wilted or yellowing leaves.
  • Wash the spinach thoroughly: Rinse the spinach several times in cold water to remove any dirt or grit.
  • Use a large pot: The spinach will wilt down a lot during cooking, so it's important to use a large pot to accommodate it.
  • Don't overcrowd the pot: If you overcrowd the pot, the spinach won't cook evenly and will become mushy.
  • Cook the spinach over medium heat: High heat will cause the spinach to wilt too quickly and become tough.
  • Stir the spinach frequently: This will help to prevent it from sticking to the bottom of the pot and burning.
  • Season the spinach to taste: Add salt, pepper, and other seasonings to taste.
  • Serve the spinach immediately: Braised spinach is best served immediately after it's cooked.

Conclusion:

Braised spinach is a simple but delicious dish that can be enjoyed as a side dish or as a main course. It's a great way to get your daily dose of vegetables, and it's also a good source of vitamins and minerals. With just a few simple ingredients, you can create a delicious and healthy meal that the whole family will enjoy.

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