Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Sauteed Spinach with Shallots

Article Image
Scott Phillips

Servings: six.

Ingredients

  • 5 Tbs. unsalted butter
  • 1/4 cup finely chopped shallots
  • 3/4 tsp. ground coriander (preferably from toasted and freshly ground seeds)
  • Pinch crushed red pepper flakes
  • 1-1/4 lb. spinach (two 10-oz. bags), stemmed and thoroughly washed but not dried
  • Kosher salt and freshly ground pepper (preferably white pepper)
  • Pinch freshly grated nutmeg, or to taste

Nutritional Information

      Nutritional Sample Size based on six servings
      Calories (kcal) : 110
      Fat Calories (kcal): 90
      Fat (g): 10
      Saturated Fat (g): 6
      Polyunsaturated Fat (g): 0.5
      Monounsaturated Fat (g): 2.5
      Cholesterol (mg): 25
      Sodium (mg): 220
      Carbohydrates (g): 5
      Fiber (g): 2
      Protein (g): 3

Preparation

  • Heat the butter in a large (12-inch) skillet over medium heat. Add the shallot, coriander, and red pepper flakes, and cook, stirring occasionally, until the shallot begins to soften but does not brown, 2 to 3 minutes. Increase the heat to medium high, and begin adding the spinach, a large handful at a time, tossing with tongs, until all the spinach is in the skillet. Cook, tossing frequently, until the spinach is wilted and bright green, about 2 minutes. If a lot of water remains, cook on high heat, until the leaves are coated with butter but not soupy, another 1 to 2 minutes. Season to taste with salt, pepper, and nutmeg.

Tip

Swiss chard leaves (stemmed) would make a fine substitution for the spinach in this recipe.

Reviews

Rate or Review

Reviews

  • Magster828 | 01/28/2016

    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!

  • adri367 | 02/21/2013

    Just an average spinach recipe. Nothing special and I probably wouldn't make it again.

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Video

View All

Season 4 Extras

Topping, VA (409)

Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks