Sauteed Spinach Chiffonade With Shallots
Serves: 3
Roxane Raynor
1 January 1970
Based on User reviews:
54
Spice
46
Sweetness
48
Sourness
38
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
Directions:
1
Working in batches, stack spinach leaves on top of one another and cut into 1/2-inch-wide strips
2
In a large heavy skillet cook shallots in oil over moderate heat, stirring, until softened
3
Add spinach, season with salt and pepper, to taste, and saute over moderately high heat, stirring, until wilted and tender, about 3 minutes