Best Chile Garlic Spinach Recipes

Chile-Garlic Spinach image

Provided by Martha Stewart

Number Of Ingredients 6

2 teaspoons vegetable oil
1 small red chile, such as Fresno or serrano, thinly sliced
1 garlic clove, thinly sliced
10 ounces spinach (10 cups)
Coarse salt
Lemon wedges

Steps:

In a large skillet, heat oil over medium-high. Add chile and garlic, and cook until fragrant, 30 seconds. Gradually add spinach and cook, tossing constantly, until wilted, 1 to 2 minutes. Season with salt. Serve with lemon wedges.

Nutrition Facts : Calories 42 g, Fat 3 g, Fiber 2 g, Protein 2 g

Seafood Skewers on a Bed of Chile-Garlic Spinach image

Provided by Rachael Ray : Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 10

Twelve 12 to 16 count shrimp, deveined
Twelve 2-inch cubes sustainable firm white fish, such as halibut
8 large sea scallops, tough muscle removed
3 tablespoons EVOO, plus more for drizzling
Sea salt and freshly ground pepper
4 cloves garlic, finely chopped
1 chile pepper (cherry, long red or Fresno), seeded and finely chopped
2 pounds spinach from the farmer's market (about 4 bunches), stemmed
Freshly grated nutmeg
2 lemons, halved

Steps:

Position a rack in the upper third of the oven and heat the broiler.
Thread the shrimp, fish and scallops onto 4 metal skewers, alternating them. Drizzle with EVOO to coat and sprinkle with a little sea salt and pepper. Broil, turning occasionally, until firm and opaque, 7 to 8 minutes.
Meanwhile, heat 3 tablespoons EVOO in a large saucepot over medium heat. Add the garlic and chile pepper and cook, stirring, for 2 minutes. Add the spinach, a few handfuls at a time, and cook until wilted. Season with salt, pepper and a little nutmeg.
Arrange the spinach on a serving platter. Top with the seafood skewers and douse the spinach and seafood with the lemon juice.