Recipes

Wilted Spinach Salad with Caramelized Onions & Warm Feta Dressing

  • 1/2 lb. spinach
  • 5 tablespoons olive oil, divided
  • 1 medium red onion, halved, cut into 1/3-inch-thick wedges with some core attached
  • 1 7-ounce package feta cheese, coarsely crumbled
  • 2 tablespoons Sherry wine vinegar

Place spinach in large bowl. Heat 2 tablespoons oil in heavy large skillet over high heat. Add onion; sauté until brown and softened, about 7 minutes. Transfer to bowl with spinach; remove skillet from heat. Add remaining 3 tablespoons oil and cheese to skillet. Stir to melt cheese slightly, about 1 minute. Stir in vinegar. Season to taste with salt and pepper. Pour over spinach; toss to coat and wilt slightly.

SESAME SPINACH WITH GINGER AND GARLIC

1 garlic clove
2 teaspoons sesame seeds
1 tablespoon vegetable oil
1 teaspoon grated peeled fresh gingerroot
1 bunch trimmed fresh spinach

Mince garlic and in a small dry skillet toast sesame seeds over moderate heat, stirring, until golden. In a heavy 6-quart kettle heat oil over moderate heat until hot but not smoking and cook garlic and gingerroot, stirring, 30 seconds, or until fragrant and golden. Add spinach by handfuls, stirring, and cook until just wilted. Serve spinach sprinkled with sesame seeds.