Garlic Sauteed Spinach

Garlic Sauteed Spinach

PREP TIME: 4 MINUTES
COOK TIME: 6 MINUTES
SERVINGS: 6

Recipe courtesy of Food Network

Recipe courtesy of Food Network

INGREDIENTS

  • 1 1/2 pounds fresh baby spinach leaves
  • 2 tablespoons good olive oil
  • 2 tablespoons fresh chopped garlic (6 cloves)
  • 2 teaspoons kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 1 tablespoon unsalted butter
  • Lemon
  • Sea or kosher salt, optional

DIRECTIONS

  • Rinse the spinach well in cold water to make sure it's very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves.
  • In a very large pot or Dutch oven, heat the olive oil and saute the garlic over medium heat for about 1 minute, but not until it's browned.
  • Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes.
  • Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted. Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and a sprinkling of sea or kosher salt.
  • Serve hot, and enjoy!

Cheese-and-Spinach-Stuffed Portobellos

Cheese-and-Spinach-Stuffed Portobellos

PREHEAT OVEN TO 450*F
PREP TIME: 20 MINUTES
COOK TIME: 40 MINUTES
SERVINGS: 4

Recipe courtesy of Eating Well

Recipe courtesy of Eating Well

INGREDIENTS

  • 4 large fresh portobello mushroom caps
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper, divided
  • 1 cup part-skim ricotta cheese
  • 1 cup finely chopped fresh spinach
  • 1/2 cup finely shredded Parmesan cheese, divided
  • 2 tablespoons finely chopped kalamata olives
  • 1/2 teaspoon Italian seasoning
  • 3/4 cup prepared marinara sauce

DIRECTIONS

  • Preheat oven to 450*F. Coat a rimmed baking sheet with cooking spray.
  • Place mushroom caps, gill-side u p, on the prepared pan. Sprinkle with salt and 1/8 teaspoon pepper. Roast until tender, 20 to 25 minutes.
  • Meanwhile, mash ricotta, spinach, 1/4 cup Parmesan, olives, Italian seasoning and the remaining 1/8 teaspoon pepper in a medium bowl. Place marinara sauce in a small bowl, cover and microwave on High until hot, 30 seconds to 1 1/2 minutes.
  • When the mushrooms are tender, carefully pour out any liquid accumulated in the caps. Return the caps to the pan gill-side up. Spread 1 tablespoon marinara into each cap; cover the remaining sauce to keep warm. Mound a generous 1/3 cup ricotta filling into each cap and sprinkle with the remaining 1/4 cup Parmesan. Bake until hot, about 10 minutes. Serve with the remaining marinara sauce.
  • Enjoy!