Sauteed Spinach Chiffonade With Shallots
By á-170456
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Ingredients
- 1 1/2 pounds spinach - (abt 2 bunches) washed, drained, and coarse stems discarded
- 4 large shallots minced
- 1/4 cup olive oil
- Salt to taste
- Freshly-ground black pepper to taste
Details
Servings 4
Preparation
Step 1
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.
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