This is a delicious and quick side dish that is delicious with just about anything. Like most greens, this sauteed spinach cooks down fast so if you are looking for something to get on the table fast this is perfect. We enjoy this with steak, chicken or fish. If you have not cooked fresh spinach in the past, please note that 1 1/4 pounds looks like a lot when you start but once it has cooked down you only have a small bowl of cooked spinach (pictured above).
Quick Sautéed Spinach with Garlic
- ¼ c. extra virgin olive oil
- 1¼ lb. fresh spinach
- 3 cloves garlic, peeled and very thinly sliced
- 1 lemon, halved
- Pinch red pepper flakes
- Kosher salt
- Freshly ground black pepper
- In your largest saute pan, heat the oil over high heat until very hot, almost smoking. Add spinach and cook about 1 to 2 minutes, stirring occasionally, until the spinach turned bright green and starts to wilt. Add the garlic and continue to cook, stirring continuously for about 30 seconds.
- Remove the spinach from the heat, squeeze lemon juice over the top. Add red pepper, salt and pepper. Toss and serve.
It’s that time of year again…time for my top picks. I love posting my top picks…mostly because I love making the collage pictures. Silly, right? I also like revisiting the recipes. This has been a year of big changes for Not Just Sunday Dinner. First I moved my blog from Blogger to WordPress. I actually did it myself, with the help of a few really nice tech support people. I’m not a very tech savvy person, so that alone was a big accomplishment. Then I took on the huge job of changing all recipes to print format. I’m really proud of that feature and I hope you enjoy it as well. I have started a rephotographing project that I’m still working on. I think that maybe my photos have improved a little better over the past three years so I’ve been trying to replace some really bad, old photos.
When looking back I really had some great recipes in 2014, if I say so myself. No, I do not develop my own recipes (usually). Like many, I change up recipes that I have made several times. My recipes come from family, friends, magazines, cookbooks, etc. Picking my top 10 for 2014 was a difficult job. I made a list of 26 recipes to start with. Then I scratched recipes and added back numerous times to finally narrow my list down to these 10 recipes. Please join me in looking back over the year, in no particular order.
1. Amaretto Almond Cheesecake
2. Snapper Hemingway
3. Greek Salad Dressing
5. Pretzel Dogs
6. Butternut Squash Enchiladas with Salsa Verde
7. Heirloom Tomato Salad with Lemon Vinaigrette
8. Scalloped Sweet Potatoes
9. Southwestern Corn Pudding
10. Blarney Blue Cheese Chips
Football season is upon us and tailgating has started yet again. Gameday around our house always means grilling and gathering with friends at the stadium parking lot or around a television. There is no end to the great food everyone brings each week. For our first tailgating party of the year I decided to take this delicious Sausage, Bean, and Spinach Dip. I recently found this recipe in an old Southern Living magazine. The combination of flavors were great. We preferred the dip served with Fritos Corn Chip Scoops. I would recommend that you use a Dutch oven to make the dip. It does make quite a lot and it can get a little messy if you try to combine everything in a skillet.
Sausage, Bean, and Spinach Dip
- 1 sweet onion, diced
- 1 red bell pepper, diced
- 1 (1-lb.) pkg. hot ground pork sausage
- 2 garlic cloves, minced
- 1 tsp. chopped fresh thyme
- ½ c. dry white wine
- 1 (8-oz.) pkg. cream cheese, softened
- 1 (6-oz.) pkg. fresh baby spinach, coarsely chopped
- ¼ tsp. salt
- 1 (15-oz.) can pinto beans, drained and rinsed
- ½ c. shredded Parmesan cheese
- Fritos corn chips and/or red bell pepper strips
- Preheat oven to 375° F. Cook diced onion, red bell pepper, and sausage in a Dutch oven over medium-high heat, stirring often until meat crumbles and is no longer pink. Drain. Stir in garlic and thyme and cook 1 minute. Stir in wine and cook until liquid has almost completely evaporated.
- Add cream cheese and cook, stirring constantly, until cream cheese is melted. Stir in spinach and salt and cook until spinach is wilted. Gently stir in beans. Pour mixture into a 2-quart baking dish; sprinkle with Parmesan cheese.
- Bake at 375° for 18 to 20 mites or until golden brown. Serve warm with corn chip scoops and/or red bell pepper strips.