Sauteed Spinach Chiffonade With Shallots Recipes

WILTED SPINACH WITH SHALLOTS

Steps:

• In a large Dutch oven or heavy pot, heat oil over medium. Add shallots and season with salt and pepper. Cook until soft, 4 to 6 minutes. Add spinach and cook, tossing, just until wilted. Stir in lemon juice. Using tongs or a slotted spoon, transfer spinach to a serving dish.

FAST AND EASY SPINACH WITH SHALLOTS

Steps:

• In a large skillet, heat olive oil over medium heat. Stir in shallots and cook until transparent, about 5 minutes. Add spinach, sprinkle with salt and pepper; cook and stir 3 to 5 minutes until leaves are wilted and reduced.

SAUTEED SPINACH CHIFFONADE WITH SHALLOTS

Steps:

• Discard coarse stems of spinach. Wash spinach thoroughly and drain. Working in batches, stack leaves on top of one another and cut into 1/2-inch-wide strips.
• In a large heavy skillet cook shallots in oil over moderate heat, stirring, until softened. Add spinach and salt and pepper to taste and sauté over moderately high heat, stirring, until wilted and tender, about 3 minutes.