Remove chicken from skillet and
place over spinach.
Not exact matches
Cook the
spinach by steaming it until it and then
place in a colander
over a bowl and leave to drain of water.
To serve: Drizzle several tablespoons of dressing on to each plate /
Place a serving of
spinach on top of the dressing and a serving of fish
over the
spinach / Squeeze the sautéed, deliciously caramelized lemon
over it all.
Place the
spinach leaves in a large, roomy bowl and drizzle a bit of olive oil
over the top — not too much, less than a tablespoon.
Squeeze a bit of water, divide
spinach fairly evenly on the towel you've spread out on your counter, roll it tight,
place on the floor and dance all
over it.
Place spinach in a large pot
over high heat.
Step 8:
Place the
spinach leaves
over the aïoli, then top with a slice of tomato.
for the wraps, finely slice some halloumi and fry in a hot dry frying pan until golden, smear some garlic sauce
over the tortilla,
place on a handful of fresh
spinach followed by the golden halloumi and roll up like a burrito (ends folded in), cut in half and serve.
Place the defrosted
spinach in a colander that is set
over a plate.
Spoon abut 1/4 -1 / 3 cup of the
Spinach - Bean Dip into an elongated mound in the center of a tortilla (I used spinach wraps), fold one side over, fold in the ends and roll up, placing seam side down in the bakin
Spinach - Bean Dip into an elongated mound in the center of a tortilla (I used
spinach wraps), fold one side over, fold in the ends and roll up, placing seam side down in the bakin
spinach wraps), fold one side
over, fold in the ends and roll up,
placing seam side down in the baking dish.
Place couscous on the plate, followed by lentils,
spinach, chutney, squash yogurt sauce and then ladle
over saffron broth.
Place the
spinach in a small pan
over a medium heat along with 1 teaspoon of water, then cover and cook for 3 minutes or until wilted.
With water still clinging to it,
place half the
spinach in a Dutch oven
over medium heat.
Place your
spinach in a large pot with a lid, and cook down covered
over medium - low heat for 10 - 15 minutes, until fully wilted.
Sea salt 3 tablespoons extra-virgin olive oil 1 large bunch asparagus, ends trimmed, cut into 2 - inch pieces 2 stalks celery, chopped 1 large onion, chopped 2 quarts faux chicken or vegetable stock 1 bay leaf 1 cup thick cashew cream, plus more for garnish Freshly ground black pepper 2 cups fresh baby
spinach Microgreens for garnish
Place a large stockpot
over medium heat.
Place spinach in colander; drain pasta
over the
spinach (
spinach will wilt).
Meanwhile,
place spinach in a large pan; cook
over medium heat, stirring, until just wilted.
Place a steamer basket
over a pot of boiling water to cook the kale,
spinach, or your choice of dark green leafy veggie until they're wilted.
On top of the cheese
place a few wilted
spinach leaves and fold
over the upper beet slice to make your ravioli and set aside.
Then I cook 2
over-easy eggs, put the
spinach mixture on a plate,
place the eggs on top with a sliced avocado and grate some really good raw milk cheddar
over all.
Place several spoonfuls of the
spinach mixture on top of the salmon, smoothing it out so that it does not spill
over the sides.