Sauteed Spinach Chiffonade With Shallots

By á-170456

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.