Sauteed Spinach Chiffonade With Shallots

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Spinach - (abt 2 bunches) - washed, drained,
		And coarse stems discarded
4		Shallots - minced (large)
1/4 cup	59ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Working in batches, stack spinach 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, season with salt and pepper, to taste, and saute over moderately-high heat, stirring, until wilted and tender, about 3 minutes.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9768) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.