Sauteed Spinach and Garlic - 4 Servings

In minutes, you'll have a satisfying side dish. To save time use bags of prewashed baby spinach.

INGREDIENTS

• 1 tablespoon vegetable oil
• 2 garlic cloves, crushed with side of chef's knife
• 2 bunches (10 to 12 ounces each) spinach, washed and dried very well, tough stems trimmed
• 1/4 teaspoon salt

DIRECTIONS

• In 5-quart saucepot, heat oil over medium-high heat. Add garlic and cook, stirring, until golden. Add spinach in batches; add salt. Cover and cook, stirring once, just until spinach wilts, about 4 minutes. Discard garlic, if you like.

Wilted Spinach with Garlic - 4 Servings

Give spinach a quick toss in hot, garlicky oil for the perfect side dish.

INGREDIENTS

• 1 tablespoon extra-virgin olive oil
• 1 clove garlic
• 1 pound spinach
• Salt & freshly ground pepper

DIRECTIONS

• Heat oil in a large skillet over medium-high heat. Add garlic and stir until golden, about 30 seconds. Add greens in batches, if necessary, and toss until just wilted, 2 to 4 minutes. Season with salt and pepper.

Spinach and Garlic Puree - 4 Servings

DIRECTIONS

• Cook 1 package ( 10 ounces) frozen spinach with 2 garlic cloves. Puree with 3 ounces softened cream cheese, 1/4 teaspoon salt, and 1/8 teaspoon each cayenne pepper and ground nutmeg.

Creamed Spinach - 8 Servings

INGREDIENTS

• 4 packages (10 ounces each) frozen chopped spinach, thawed
• 2 tablespoons butter or margarine
• 1/2 small onion, finely chopped (about 1/3 cup)
• 2 tablespoons all-purpose flour
• 1 1/4 teaspoons salt
• 1/4 teaspoon coarsely ground black pepper
• 1 cup heavy or whipping cream

DIRECTIONS

• 1. Press out excess liquid from spinach but do not squeeze dry; set aside.
• 2. In 3- to 4-quart saucepan, melt butter over medium-low heat. Add onion and cook 8 to 10 minutes or until tender, stirring frequently. Stir in spinach. Sprinkle flour, salt, and pepper evenly over spinach; stir to combine. Add cream; heat to boiling over medium-high heat, stirring frequently.

Spinach and Tangerine Salad - 8 Servings

INGREDIENTS

• 4 medium-size tangerines or small oranges
• 1 large bunch spinach (about 1 pound), trimmed
• 2 small heads Bibb lettuce (about 8 ounces)
• 3 tablespoons extravirgin olive oil
• 3 tablespoons cider vinegar
• 1 teaspoon sugar
• 1 teaspoon Dijon mustard
• 1/8 teaspoon salt
• 1/8 teaspoon coarsely ground black pepper

DIRECTIONS

• 1. Grate peel from 1 tangerine. Cut remaining peel and pith from all tangerines; discard. Cut each tangerine in half, then cut each half crosswise into 1/4-inch-thick slices. Tear spinach and Bibb lettuce into bite-size pieces.
• 2. In large bowl, with wire whisk or fork, mix olive oil, vinegar, sugar, mustard, salt, pepper, and tangerine peel. Add spinach, lettuce, and tangerine slices; toss well.