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Swiss chard leaves (stemmed) would make a fine substitution for the spinach in this recipe.
This was really very delicious. I followed previous reviewers' advice and only used 2 Tbsp butter + ~2 Tbsp olive oil. I also added fresh ginger and garlic (maybe 1 Tbsp of each) halfway through the shallot sautee because I had it on hand from my accompanying fish dish. This was a PERFECT side for Tony Rosenfeld's salmon with ginger-shiitake glaze; I highly recommend the pairing!
Just an average spinach recipe. Nothing special and I probably wouldn't make it again.
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