Best 3 Wilted Spinach With Garlic And Oil Rachel Ray Recipes

Popular TV host and celebrity cook Rachel Ray shows us how to make Wilted Spinach with Garlic and Olive Oil. This classic side dish is quick and easy to make, and it's a great way to get your daily serving of leafy greens. Wilted spinach is also a versatile dish that can be served with a variety of main courses, from grilled chicken to roasted fish. In this article, we'll share Rachel Ray's recipe for Wilted Spinach with Garlic and Olive Oil, as well as a few other delicious spinach side dish ideas. So whether you're looking for a simple weeknight side dish or a special occasion dish to impress your guests, we've got you covered.

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

WILTED SPINACH WITH GARLIC AND OIL RACHEL RAY RECIPE

Wilted Spinach with Garlic and Oil Rachel Ray Recipe image

Another delicious take on this spinach recipe

Provided by Penny Hall

Categories Other Salads

Time 10m

Number Of Ingredients 5

Ingredients

1 pound triple washed spinach, stems removed
2 tablespoons extra-virgin olive oil, 2 turns of the pan
4 cloves garlic, minced
1/2 teaspoon ground or freshly grated nutmeg
salt and freshly ground black pepper

Steps:

1. Directions 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.

WILTED SPINACH WITH GARLIC

Wilted Spinach with Garlic image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 5

Ingredients

2 tablespoons extra-virgin olive oil
4 cloves garlic, sliced
1 pound triple wash spinach, stems removed
1/4 teaspoon grated fresh nutmeg
Coarse salt and black pepper

Steps:

Add oil and garlic to a large skillet. Cook over low heat, until garlic is cooked through. Remove garlic. Add spinach to pan, turning to wilt. Season with nutmeg, salt and pepper. Serve immediately.

RACHAEL RAY CHICKEN FRANCESE AND WILTED SPINACH

Rachael Ray Chicken Francese and Wilted Spinach image

From Rachael Ray's 30 Minute Meal cookbook. I have not tried this yet so Preparation & Cooking time is approximate.

Provided by daisygrl64

Categories Chicken Breast

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2 lbs chicken breasts, cutlets
1 lb spinach, coarsely chopped (washed 3 times, stems removed)
2 teaspoons poultry seasoning
1/2 cup all-purpose flour
2 large eggs, plus
1 egg yolk
4 tablespoons extra virgin olive oil
3 tablespoons unsalted butter
3 garlic cloves (1 crushed, 2 chopped)
1/2 cup dry white wine
1/4 teaspoon nutmeg, grated
flat leaf parsley, finely chopped (about a handful)
salt and black pepper
1 dash milk or 1 dash half-and-half

Steps:

season chicken cutlets with salt, pepper, and poultry seasoning.
dredge the chicken in flour.
in a small bowl, beat the eggs and egg yolk with milk or half-and-half.
heat a large skillet over medium-high heat.
add 2 tablespoons of EVOO and 2 tablespoons of butter to skillet.
when heated add the crushed garlic, fry until aromatic.
coat the chicken in the egg and milk mixture and fry on both sides for about 7-8 minutes.
transfer chicken to plate and keep warm.
add wine to the skillet, reduce for 1 minute.
add the remaining tablespoon of butter, and parsley to the pan.
pour sauce over chicken.
bring skillet back to heat and add remaining 2 tablespoons of EVOO.
add garlic and saute for about 1 minute.
add the spinach, toss to coat with the oil, keep tossing until spinach becomes wilted.
add nutmeg, salt and pepper to taste.
server chicken along side the spinach.
pass crusty bread around.

Nutrition Facts : Calories 651.5, Fat 42.1, SaturatedFat 13.2, Cholesterol 284.8, Sodium 237.7, Carbohydrate 18.5, Fiber 3.1, Sugar 1.1, Protein 44.5

Tips:

For the best flavor, use fresh spinach. If you only have frozen spinach, thaw it completely and squeeze out as much excess water as possible before using.
Use a large skillet or Dutch oven to cook the spinach. This will help to prevent the spinach from overcrowding and becoming soggy.
Cook the spinach over medium heat, stirring frequently. This will help to prevent the spinach from burning.
Add the garlic and oil to the skillet towards the end of cooking. This will help to prevent the garlic from burning.
Season the spinach with salt and pepper to taste.
Serve the spinach immediately, or allow it to cool and then store it in an airtight container in the refrigerator for up to 3 days.

Conclusion:

Wilted spinach is a quick and easy side dish that is packed with flavor. It is a great way to use up fresh spinach, and it is also a healthy and nutritious addition to any meal. Serve wilted spinach with grilled or roasted meats, fish, or poultry. It is also a great addition to salads, sandwiches, and wraps.