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Epicurious

Sauteed Spinach Chiffonade with Shallots

4.2

(8)

Can be prepared in 45 minutes or less.

Recipe information

  • Yield

    Serves 2

Ingredients

3/4 pound spinach (about 1 bunch)
2 large shallots, minced
2 tablespoons olive oil

Preparation

  1. Step 1

    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.

    Step 2

    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.

TagsSpinachLeafy GreensVegetableShallotSideDinnerDairy FreeGluten FreeNut FreeVeganVegetarianKetoQuickEasy30 Minutes or Less5 Ingredients or FewerWeeknight MealsSauteGourmet
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