Spinach with Caramelized Shallots

By norsegal8

This is a quick, simple recipe. At the restaurant, I like to pair savory-sweet fried shallots with tender spinach, but you can substitute an equal amount of Swiss chard, kale or tender young pea or fava shoots in place of the spinach. This recipe calls for canola oil, but you can vary the flavor of the dish by sautéing them in olive oil or chicken, pork or beef fat.

Ingredients

• 3 tablespoons canola oil
• 2 tablespoons crispy fried shallots
• 1 teaspoon minced garlic
• 2 pounds baby spinach, rinsed
• 2 tablespoons rice wine
• 1 tablespoon fish sauce
• 2 tablespoons chicken stock

Details

Servings 2

Preparation

Step 1

1. Heat a wok over high heat until very hot; the metal will have a matte appearance and a drop or two of water flicked onto the surface will evaporated immediately on contact. Add the oil and heat until the oil is shimmering but not smoking.

2. Add the fried shallots and garlic, cook 10 seconds, then add the spinach and rice wine and toss well to combine. Add the fish sauce and the chicken stock and continue stir-frying, tossing the ingredients together, until the spinach is just wilted, 30 seconds to 1 minute. Remove from the heat and serve immediately.