Best 8 Side Essentials Sautéed Spinach Goat Cheese Recipes

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Craving an easy yet flavorful side dish that complements any main course? Look no further than our Sautéed Spinach with Goat Cheese. This delightful dish features fresh spinach sautéed to perfection with garlic, olive oil, salt, and pepper. The finishing touch? Luscious goat cheese crumbles that melt in your mouth with every bite. Not only is this recipe a breeze to make, but it's also packed with essential vitamins and minerals.
For a more elaborate side dish, try our Spinach and Feta Filo Rolls. These crispy pastries are filled with a delectable blend of spinach, feta cheese, pine nuts, and herbs, then baked until golden brown. They're perfect for potlucks, parties, or as a unique appetizer.
Last but not least, our Creamed Spinach with Bacon and Parmesan recipe is a classic for a reason. Featuring tender spinach cooked in a creamy sauce, enriched with bacon, parmesan cheese, and a hint of nutmeg, it's a side dish that will steal the show.

These recipes are not only delicious but also incredibly versatile. Serve them alongside grilled chicken, roasted salmon, or a hearty steak. They're also excellent accompaniments to vegetarian and vegan dishes. No matter the occasion, these spinach-based recipes are sure to impress your family and friends.

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

SPINACH SALAD WITH GOAT CHEESE AND WALNUTS



Spinach Salad with Goat Cheese and Walnuts image

Provided by Food Network Kitchen

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 9

1 tablespoon red wine vinegar
1 tablespoon minced shallot or red onion
2 teaspoons Dijon mustard
1/4 teaspoon kosher salt
Freshly ground black pepper
3 tablespoons quality walnut oil, (see Cook's Note)
8 cups baby spinach leaves, stems trimmed, washed, and dried
1/2 cup whole or chopped toasted walnuts
1/3 cup crumbled goat cheese

Steps:

  • In a small bowl, combine the vinegar, shallot, mustard, salt, and pepper. Gradually whisk in the oil to make a creamy dressing.
  • Put all but a large handful of the spinach in a large bowl. Toss with most of the dressing. Add remaining spinach and continue tossing until well coated.
  • Serve immediately topped with goat cheese and walnuts.

Nutrition Facts : Calories 226 calorie, Fat 21 grams, SaturatedFat 3 grams, Cholesterol 5 milligrams, Sodium 297 milligrams, Carbohydrate 8 grams, Fiber 3 grams, Protein 5 grams, Sugar 1 grams

SPINACH AND GOAT CHEESE CROSTINI



Spinach and Goat Cheese Crostini image

Top a small toast with a garlicky spinach mixture, then sprinkle with goat cheese and bake.

Provided by Food Network

Time 30m

Yield 6 servings (3 per person)

Number Of Ingredients 9

4 tablespoons extra-virgin olive oil
Eighteen 1/2-inch-thick slices baguette
Kosher salt and freshly ground black pepper
2 cloves garlic, 1 whole and 1 finely chopped
2 tablespoons pine nuts
Pinch crushed red pepper flakes, plus more for garnish (optional)
8 ounces spinach, hard stems removed
1/2 teaspoon freshly grated lemon zest
3 ounces fresh goat cheese, crumbled

Steps:

  • Preheat the oven to 400 degrees F.
  • Use 2 tablespoons of the oil to brush both sides of the bread slices. Arrange on a baking sheet and sprinkle lightly with salt and pepper. Bake until golden, flipping halfway through, about 7 minutes. While the toasts are hot, rub both sides with the whole garlic clove and return the bread to the baking sheet.
  • Toast the pine nuts in a large skillet over medium heat, swirling, until lightly golden, about 3 minutes. Transfer to a medium bowl. Add the remaining 2 tablespoons olive, minced garlic and red pepper flakes to the skillet and cook, over medium heat and stirring frequently, until the garlic is soft, about 1 minute. Add the spinach, in batches, sprinkling with salt after each new addition, until wilted and tender. Transfer to the bowl with the pine nuts, add the lemon zest and toss well. Drain the mixture in a colander and then roughly chop it.
  • Divide the spinach mixture among the toasts and top each with some crumbled goat cheese. Bake just until cheese starts to melt, 3 to 5 minutes. Sprinkle with more red pepper flakes if using and serve warm.
  • Copyright 2016 Television Food Network, G.P. All rights reserved.

SPINACH AND GOAT CHEESE TARTLETS



Spinach and Goat Cheese Tartlets image

Provided by Food Network

Categories     appetizer

Time 50m

Yield 24 tartlets

Number Of Ingredients 16

4 tablespoons unsalted butter
3 sheets frozen phyllo dough, thawed
2 tablespoons grated parmesan cheese
Vegetable oil, for brushing
1 large shallot, minced
1 clove garlic, minced
1 teaspoon all-purpose flour
1/4 cup milk
Pinch of freshly grated nutmeg
Kosher salt and freshly ground pepper
3 1/2 ounces mild goat cheese, softened
2 teaspoons finely grated lemon zest
1 tablespoon white wine vinegar
2 large eggs, separated
1 10-ounce box frozen chopped spinach, thawed and squeezed dry
Chopped chives, for garnish

Steps:

  • Preheat the oven to 350 degrees. Melt 1 tablespoon butter. Place 1 phyllo sheet on a clean surface (cover the other sheets with a damp towel), brush with melted butter and sprinkle with 1 teaspoon parmesan. Cover with another phyllo sheet, brush with more butter and sprinkle with another teaspoon parmesan. Top with the remaining phyllo sheet and brush with butter. Cut the phyllo stack into 24 squares, about 3 inches each. Brush a 24-cup mini muffin tin with oil, then firmly press a phyllo square, buttered-side down, into each cup. Bake until golden, 10 minutes.
  • Meanwhile, heat the remaining 3 tablespoons butter in a saucepan over medium heat. Add the shallot and garlic and cook until translucent. Stir in the flour, then add the milk and stir until the mixture is smooth, 1 minute. Add the nutmeg, 1/2 teaspoon salt, and pepper to taste. Stir in the goat cheese, lemon zest and vinegar until the cheese melts. Remove from the heat and mix in the egg yolks, then the spinach.
  • Beat the egg whites to stiff peaks and fold into the spinach filling. Spoon about 1 tablespoon filling into each phyllo cup and top with the remaining parmesan. Bake until the filling is set, 15 minutes. Cool slightly in the pan; remove and top with the chives.

SIDE ESSENTIALS: SAUTéED SPINACH & GOAT CHEESE



Side Essentials: Sautéed Spinach & Goat Cheese image

This is a simple, yet very flavorful side dish. It uses frozen, chopped spinach with goat cheese and a few other components to make it a versatile recipe, and a wonderful addition to your dinner table. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson !

Categories     Vegetables

Time 25m

Number Of Ingredients 11

PLAN/PURCHASE
2 Tbsp sweet butter, unsalted
1 Tbsp shallots, chopped
1 clove garlic, minced
12 oz chopped spinach, frozen variety, defrosted
4 oz goat cheese, creamed variety
1 large lemon, just the juice
salt, kosher variety, to taste
black pepper, freshly ground, to taste
ADDITIONAL ITEMS
toasted pine nuts

Steps:

  • 1. PREP/PREPARE
  • 2. Gather your Ingredients (mise en place).
  • 3. Add the butter to a skillet over medium heat.
  • 4. When the butter melts, add the shallots and garlic, and cook in for 1 minute.
  • 5. Add the defrosted spinach to the skillet, sprinkle on a bit of salt and pepper, to taste, and allow to cook for 3 - 5 minutes.
  • 6. Evenly dollop on the goat cheese, and then cover and reduce the heat to medium low, for about 3 minutes.
  • 7. Chef's Tip: One of the tricks is to not stir the goat cheese into the spinach; leave it in nice soft dollops. When you stir it into the spinach, it really diminishes the distinct flavor notes of the cheese and spinach.
  • 8. Chef's Tip: Goat cheese comes in creamy or crumbled; in addition, some have spices infused into them. For this recipe, I choose creamy/plain goat cheese; however, you may wish to experiment with other types... Just for the fun of it.
  • 9. Remove the cover, and drizzle on the lemon juice.
  • 10. Chef's Note: And if you are feeling particularly randy, sprinkle on some freshly toasted pine nuts.
  • 11. PLATE/PRESENT
  • 12. Serve as a side with beef, pork, chicken or fish. Enjoy.
  • 13. Keep the faith, and keep cooking.

EASY CHEESY SPINACH



Easy Cheesy Spinach image

Provided by Claire Robinson

Categories     side-dish

Time 18m

Yield 4 servings

Number Of Ingredients 6

2 tablespoons unsalted butter
1 medium white onion, finely chopped
1 cup (8 ounces) cream cheese, softened
2 (10-ounce) boxes frozen spinach, thawed and squeezed dry
1 teaspoon freshly grated nutmeg
Kosher salt and ground white pepper

Steps:

  • Heat the butter in a 12-inch saute pan over moderate heat. Add the onions and cook until soft, about 8 minutes. Whisk in the cream cheese and let melt. Fold in the spinach until evenly combined. Add up to 3 tablespoons water if the mixture seems too dry. Sprinkle the nutmeg on top and season with salt and pepper.
  • BYOC: Lemon zest and juice would bring a little bit of sunshine to this dish. Just add with the salt and pepper.

SAUTEED SPINACH WITH PARMESAN CHEESE



Sauteed Spinach with Parmesan Cheese image

Provided by Food Network

Categories     side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 7

2 bunches spinach
2 tablespoons olive oil
3 to 4 cloves garlic, minced
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 small tomatoes, peeled, seeded, and diced
1/2 cup freshly grated Parmesan cheese

Steps:

  • Thoroughly wash and dry spinach and remove stems.
  • Using half the ingredients and working in batches, heat olive oil in a large skillet over moderate heat. Saute garlic about one minute. Add spinach leaves, increase heat to high, and stir until evenly wilted, about 2 minutes. Add salt, pepper, and tomatoes. Cook an additional minute. Stir in grated Parmesan, remove from heat, taste, and adjust seasonings. Serve immediately. If spinach releases too much water, you can drain mixture in a colander before serving. Taste and adjust seasonings again after draining.

SAUTéED SPINACH WITH PECANS AND GOAT CHEESE



Sautéed Spinach with Pecans and Goat Cheese image

Categories     Cheese     Goat Cheese     Pecan     Spinach

Yield serves 6

Number Of Ingredients 6

2 tablespoons extra-virgin olive oil
1 medium red onion (about 8 ounces), halved and thinly sliced
1 1/4 pounds baby spinach
2 tablespoons sherry vinegar
1/2 cup coarsely chopped pecans
1/4 cup soft goat cheese (about 2 ounces), crumbled

Steps:

  • Heat oil in a large skillet over medium heat until hot but not smoking. Add onion; cook, stirring occasionally, until onion has softened, about 5 minutes. Add spinach; cook, tossing, until spinach has started to wilt, about 2 minutes. Transfer to a serving platter.
  • Add vinegar to skillet, and heat 5 seconds. Drizzle over spinach and onion. Sprinkle with pecans and goat cheese. Gently toss. Serve immediately.
  • FIT TO EAT RECIPE
  • (Per serving)
  • Calories: 195
  • Fat: 14g
  • Cholesterol: 4mg
  • Carbohydrate: 16g
  • Sodium: 216mg
  • Protein: 5g
  • Fiber: 6g

SAUTEED SPINACH WITH PECANS AND GOAT CHEESE



Sauteed Spinach with Pecans and Goat Cheese image

This spinach dish is rich in heart-protective folate; the nuts help lower "bad" cholesterol.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 6

2 tablespoons extra-virgin olive oil
1 medium red onion (about 8 ounces), halved and thinly sliced
1 1/3 pounds baby spinach
2 tablespoons sherry vinegar
1/2 cup coarsely chopped pecans
1/3 cup (about 2 ounces) soft goat cheese, crumbled

Steps:

  • Heat oil in a large skillet over medium heat until hot but not smoking. Add onion; cook, stirring occasionally, until onion has softened, about 5 minutes. Add spinach; cook, tossing, until spinach has started to wilt, about 2 minutes. Transfer to a serving platter.
  • Add vinegar to skillet, and heat 5 seconds. Drizzle over spinach and onion. Sprinkle with pecans and goat cheese. Gently toss. Serve immediately.

Nutrition Facts : Calories 195 g, Cholesterol 4 g, Fat 14 g, Fiber 6 g, Protein 5 g, Sodium 216 g

Tips:

  • Use fresh spinach: Fresh spinach has a more vibrant flavor and texture than frozen spinach.
  • Wash the spinach thoroughly: Spinach can be gritty, so be sure to wash it well before using it.
  • Wilt the spinach: Wilting the spinach before adding it to the pan helps to reduce its volume and make it easier to cook.
  • Use a large pan: Spinach cooks down a lot, so be sure to use a large pan to prevent it from overcrowding.
  • Don't overcook the spinach: Spinach only takes a few minutes to cook, so be careful not to overcook it. Overcooked spinach is mushy and loses its flavor.
  • Season the spinach to taste: Spinach is a mild-flavored vegetable, so feel free to season it to your liking. Salt, pepper, garlic powder, and onion powder are all good options.
  • Add other vegetables: Feel free to add other vegetables to the sautéed spinach, such as mushrooms, onions, or tomatoes.
  • Serve immediately: Sautéed spinach is best served immediately after it is cooked.

Conclusion:

Sautéed spinach is a quick and easy side dish that is packed with flavor and nutrients. It is a great way to use up fresh spinach and is a perfect accompaniment to grilled or roasted meats, fish, or poultry. With a few simple tips, you can make sautéed spinach that is delicious and healthy.

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