Sauteed Spinach Chiffonade with Shallots Recipe

Free Recipe Sauteed Spinach Chiffonade with Shallots

Recipe Type: Free Recipes

Recipe Preparation: cook

Cooking Ingredients for Sauteed Spinach Chiffonade with Shallots Recipe

3/4 lb Spinach; (about 1 bunch)
2 lg Shallots; minced
2 tb Olive oil

Sauteed Spinach Chiffonade with Shallots Preparation

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. In a large heavy skillet cook shallots in oil over moderate heat, stirring, until softened. Add spinach and salt and pepper to taste and saute over moderately high heat, stirring, until wilted and tender, about 3 minutes. Serves 2. Gourmet July 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.

Cooking Temperature:

Recipe Serves: 1

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