Traditional recipes

Buttered Spinach with Vinegar

Buttered Spinach with Vinegar

Use mature flat-leaf spinach—the baby leaves lack flavor and texture.

Ingredients

Ingredients

  • 4 bunches flat-leaf spinach, trimmed, rinsed, with some water clinging
  • 6 tablespoons (3/4 stick) unsalted butter
  • 2 teaspoons (or more) red wine vinegar
  • Kosher salt, freshly ground pepper

Recipe Preparation

  • Gradually add spinach to a large dry pot over medium heat, allowing it to wilt between additions; cook until tender, 5-8 minutes. Drain; press to remove liquid. Wipe out pot.

  • Melt butter in same pot over medium heat. Add spinach and 2 teaspoons vinegar. Season with salt, pepper, and more vinegar, if desired; toss to coat.

Recipe by Melissa Hamilton and Christopher Hirsheimer,Photos by Hirsheimer Hamilton

Nutritional Content

4 servings, 1 serving contains: Calories (kcal) 230 Fat (g) 18 Saturated Fat (g) 11 Cholesterol (mg) 45 Carbohydrates (g) 12 Dietary Fiber (g) 7 Total Sugars (g) 1 Protein (g) 10 Sodium (mg) 390Reviews Section

Parmesan Buttered Scallops and Wilted Balsamic Spinach

"This is such a quick cooking easy 15 minute dinner. Now, I do understand that seafood isn't always available for everyone, but even frozen scallops will work for this dish. Obviously, fresh is always better, but as long as they are thawed and dried off well - they will work just fine. The spinach goes wonderful with this, and don't panic, you aren't cooking it - just wilting it with some warm dressing. Crusty bread or fruit is a perfect side dish."


Ingredients

  • Serving Size: 1 (202.7 g)
  • Calories 356.7
  • Total Fat - 22 g
  • Saturated Fat - 5.2 g
  • Cholesterol - 72 mg
  • Sodium - 6550.6 mg
  • Total Carbohydrate - 14.8 g
  • Dietary Fiber - 1.2 g
  • Sugars - 0.8 g
  • Protein - 24.6 g
  • Calcium - 152.6 mg
  • Iron - 2.5 mg
  • Vitamin C - 16.8 mg
  • Thiamin - 0.1 mg

Step 1

Butter . Add the softened butter, parmesan, garlic and shallot to a small bowl and mix well. Now if you want you can transfer it to a piece of saran wrap and roll up like a small log to refrigerate and then slice later. Or, you can just refrigerate as is. Make sure to refrigerate at least 2 hours to firm up.

Step 2

Scallops . Make sure to take your scallops out of the refrigerator to come to room temp. Dry them off well and then season with salt and pepper on both sides. For Searing, I like to use a cast iron pan, but any good heavy pan will work. Don't use a non stick pan if possible, they just don't brown as well. Get the pan nice and hot medium high to high heat and then add in the olive oil. Sear on the first side until golden brown. About 2-3 minutes depending on the size. Don't move them around as they cook and make sure they get a good sear before you flip them. If they are sticking, they are not ready to be flipped. Once flipped the second side will not take that long, just a minute or so. They should be opaque and firm to the touch. Once they are done, remove from the heat and transfer to a serving dish, add small spoons or slices of the butter on top of the scallops and let it melt and drizzle all over them. Cover with foil to stay warm. Let them rest a few minutes as you make the spinach.

Step 3

Spinach . In a medium size metal bowl, add the olive oil, balsamic vinegar and mustard and whisk. Set the bowl over a stove burner on medium heat. Let it warm up, just a minute is all it takes. Then add the spinach (make sure to use a pot holder to hold the bowl) and toss well making sure to cover all the spinach in the dressing. Once the spinach has lightly wilted and mixed, season with salt and pepper and transfer to a serving dish.

Step 4

Serve . Enjoy this simple side of spinach and the wonderful buttered scallops. Garnish the scallops with the fresh parsley. Serve some crusty bread and some fruit. It is easy, quick and delicious. ENJOY!


Instant Pot Spinach

Keyword instant pot, pressure cooker, spinach, vegetables

Ingredients

  • 8 c spinach fresh leaves
  • 1/2 c bacon or salted pork, diced
  • 1/2 onion diced
  • 1 tbsp garlic minced
  • 3/4 c chicken broth or vegetable broth
  • 1/2 tsp pepper
  • 1/2 tsp salt
  • 1/2 tsp chili powder or cajun seasoning, optional
  • 1 tbsp olive oil

Instructions

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Thursday 24th of September 2020

Made this for my friend and I. It was so yummy! I LOVE ❤️ my instant pot.

Friday 25th of September 2020

Saturday 8th of February 2020

I made this tonight for my husband. He really liked it. However, I think one and a half cups chicken broth was way too much. I had to strain it before I could put it on a plate. That was the only thing I saw when with his recipe though.

It says 3/4 cup broth NOT more

Sunday 9th of February 2020

I agree. I just made it for dinner and it was delicious! I used a 3 qt pot and I also had to drain it but is was sooo good.

Friday 14th of December 2018

Trying to delete comment ?. I promise I can read ).

Friday 14th of December 2018

Hi, when do I add in the vegetable broth? I am not adding the meat. Thank you!

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Most Popular Post

101 Quick Instant Pot Recipes

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Spinach Dill Rice

We all have those certain dishes that evoke feelings of comfort and memories of childhood. Dishes that you can remember the flavor of even without tasting for years. One of those dishes for me is Spinach Dill Rice.

Given to my Mom and Dad by a family friend, my parents have been making this rice for as long as I can remember. Sauteed spinach with garlic, tangy white wine vinegar, and of course plenty of dried dill. Folded into fluffy white rice with a good amount of crumbled feta while it’s still hot and topped with more salty parmesan cheese to melt on top. Spinach dill rice is simple and perfect.

Perfect served with chicken or salmon, this rice is a delicious weeknight side for pretty much anything you happen to be cooking. Give it a try and let me know what you think! I’m sure it will be a new family favorite for you as well.


NY Strip Steaks & Truffle Butter

WHY WE LOVE THIS DISH
This sophisticated dish features our new truffle zest seasoning, which we’re mashing into smooth butter along with sliced chives to make a rich, aromatic topping that deliciously melts onto juicy steaks.

TECHNIQUE TO HIGHLIGHT
To identify which direction the grain of the steak is running, look for the parallel lines of muscle fiber, then slice perpendicular to them. Cutting through the fibers and shortening them will result in deliciously tender, less chewy bites.
CLICK FOR RECIPE CARD

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

Title

Remove the butter from the refrigerator to soften. Place an oven rack in the center of the oven preheat to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise. Roughly chop the parsley leaves and stems. Thinly slice the chives. Peel and thinly slice the shallot. Peel and roughly chop 2 cloves of garlic.

Place the halved potatoes on a sheet pan drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer, cut side down. Roast 20 to 22 minutes, or until lightly browned and tender when pierced with a fork. Transfer to a large bowl. Add the chopped parsley, capers, and half the cheese toss to coat. Taste, then season with salt and pepper if desired.

Meanwhile, in a bowl, combine the softened butter, truffle zest, and half the sliced chives. Using a fork, mash to thoroughly combine.

Pat the steaks dry with paper towels season with salt and pepper on both sides. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks. Cook 4 to 6 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board let rest at least 5 minutes.

*An instant-read thermometer should register 145°F.

While the steaks rest, heat the pan of reserved fond on medium-high until hot (if the pan seems dry, add a drizzle of olive oil). Add the sliced shallot and chopped garlic season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until slightly softened. Add the spinach and as much of the chile paste as you&rsquod like, depending on how spicy you&rsquod like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until combined and the spinach is wilted. Carefully add half the vinegar (you will have extra). Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired.

Find the lines of muscle (or grain) on the rested steaks slice crosswise against the grain. Serve the sliced steaks with the cooked spinach and finished potatoes. Top the steaks with the truffle butter. Top the spinach with the crispy onions and remaining cheese. Garnish with the remaining sliced chives. Enjoy!

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company &ldquoBlue Apron&rdquo because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Remove the butter from the refrigerator to soften. Place an oven rack in the center of the oven preheat to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise. Roughly chop the parsley leaves and stems. Thinly slice the chives. Peel and thinly slice the shallot. Peel and roughly chop 2 cloves of garlic.

Place the halved potatoes on a sheet pan drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer, cut side down. Roast 20 to 22 minutes, or until lightly browned and tender when pierced with a fork. Transfer to a large bowl. Add the chopped parsley, capers, and half the cheese toss to coat. Taste, then season with salt and pepper if desired.

Meanwhile, in a bowl, combine the softened butter, truffle zest, and half the sliced chives. Using a fork, mash to thoroughly combine.

Pat the steaks dry with paper towels season with salt and pepper on both sides. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks. Cook 4 to 6 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board let rest at least 5 minutes.

*An instant-read thermometer should register 145°F.

While the steaks rest, heat the pan of reserved fond on medium-high until hot (if the pan seems dry, add a drizzle of olive oil). Add the sliced shallot and chopped garlic season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until slightly softened. Add the spinach and as much of the chile paste as you&rsquod like, depending on how spicy you&rsquod like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until combined and the spinach is wilted. Carefully add half the vinegar (you will have extra). Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired.

Find the lines of muscle (or grain) on the rested steaks slice crosswise against the grain. Serve the sliced steaks with the cooked spinach and finished potatoes. Top the steaks with the truffle butter. Top the spinach with the crispy onions and remaining cheese. Garnish with the remaining sliced chives. Enjoy!


Apple Cider Vinegar Sautéed Spinach

Do you ever feel like you get BOMBARDED this time of year with “beach body musts”? Like, “you must cut out any and all foods you love to even have a shot at being healthy and you must find the hair and breath of the unicorn at the most expensive store EVER and eat that every day”. I mean, sheesh.

What happens if we just focus on things we can ADD into our diet to make us feel a little better and see how it goes from there?

Here’s the deal – today I’m giving you this recipe for my ACV Spinach, which happens to be one of the recipes in my new free e-book, The 7 Day Greens Challenge. The 7 Day Greens Challenge asks you to add one serving of leafy greens into your diet every day for 7 days. Below you can download my free e-book to go with it, and when you sign up to be on my email list to receive the download, you’ll receive 7 days day of tips, tricks, and motivation. You in? I sure am!

Let’s get to it!

WHAT YOU’LL NEED (measurements below):

Apple Cider Vinegar or ACV

WHAT YOU’LL DO:

Heat a medium saucepan over medium-high heat. Add the oil. Then add the spinach and just as it begins to soften (1-2 minutes), pour in the ACV and mix. Remove from the heat and serve. Sprinkle with salt if desired.

This method encourages the spinach to be tender, but not soggy and shriveled.


Hake with crushed baby potatoes, buttered spinach and a saffron vinaigrette

1. Put all the ingredients for the vinaigrette into a small bowl, and whisk together. Season to your taste, and set aside.

2. Boil the potatoes in a large pot of salted water for around 15 minutes until tender, then drain. Return to the pot. Crush lightly with a potato masher, season lightly, and add two tablespoons of vinaigrette. Mix well and keep warm on a very low heat.

3. Meanwhile, pat dry the Hake fillets with kitchen paper and place on a plate, skin side up. Brush the skin with some olive oil, and season with sea salt and freshly ground black pepper. Lay, skin side down, in a dry, ripping hot, frying pan, for circa 2 minutes, or until golden brown. Whilst the skin is colouring, brush the flesh side with some olive oil, and season. Once the skin is coloured to your satisfaction, turn the fillets over, and cook the flesh side for 1 minute. Then take the pan off the heat and set aside, with the fillets resting in the pan.

4. Meanwhile, bring another frying pan to a moderate heat. Melt the butter, and add the spinach. Season liberally with sea salt and black pepper, and cook until wilted.

5. Serve on pre-heated plates by laying down some buttered spinach, then some crushed baby potatoes. Top with the hake fillet, and drizzle with the remaining vinaigrette.


  • 2 tablespoons extra-virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 20 ounces fresh spinach, (see Note)
  • 1 tablespoon lemon juice
  • ¼ teaspoon salt
  • ¼ teaspoon crushed red pepper

Heat oil in a Dutch oven over medium heat. Add garlic and cook until beginning to brown, 1 to 2 minutes. Add spinach and toss to coat. Cover and cook until wilted, 3 to 5 minutes. Remove from the heat and add lemon juice, salt and crushed red pepper. Toss to coat and serve immediately.

Note: Baby spinach is immature or young spinach--it's harvested earlier than large-leaved mature spinach. We like the sturdy texture of mature spinach in cooked dishes and serve tender, mild-flavored baby spinach raw or lightly wilted. Baby and mature spinach can be used interchangeably in these recipes (yields may vary slightly) be sure to remove the tough stems from mature spinach before using.

Weights & Measures
10 ounces trimmed mature spinach=about 10 cups raw
10 ounces baby spinach=about 8 cups raw


Spinach Farro Risotto

Creamy black garlic-spinach farro risotto with balsamic and herb-roasted tomatoes.

This dish has two fun ingredients that you may or may not be familiar with, farro and black garlic.

Farro is a term that refers to three species of hulled wheat spelt, emmer, and einkorn. Emmer is the most commonly found species in the U.S. It is also considered “true” farro by the Italians. Farro comes in three different varieties whole-grain, semi-pearled, and pearled. I used pearled spelt farro for this recipe, but any species or variety can be used. The biggest difference between the varieties is the cooking time and the amount of liquid needed. Pearled wheat being the most broken down, will cook faster and require less liquid. Whole-grain will take the longest and may need presoaking. Toasting farro brings out its nutty flavor. I do this in the pan I’m cooking in, but again I’m using pearled farro. For whole-grain farro, toast it in a dry skillet before soaking.

Black garlic is a type of aged garlic. The whole garlic bulbs are heated at a low temperature over weeks to months. The result is black, slightly gummy cloves that have a sweet balsamic like flavor. Black garlic may be difficult to source. It can usually be found in Asian markets or sections of the grocery store and online.