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Sauteed Spinach with Shallots


Serves six.

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

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.

nutrition information (per serving):
Size : based on six servings; Calories (kcal): 110; Fat (g): fat g 10; Fat Calories (kcal): 90; Saturated Fat (g): sat fat g 6; Protein (g): protein g 3; Monounsaturated Fat (g): 2.5; Carbohydrates (g): carbs g 5; Polyunsaturated Fat (g): 0.5; Sodium (mg): sodium mg 220; Cholesterol (mg): cholesterol mg 25; Fiber (g): fiber g 2;

Photo: Scott Phillips

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

Excellent mix of flavors enhance the spinach. I used less butter.

Very tasty way to cook spinach. I used two tbsp evoo and one tbsp butter to good results.

This was delicious. Pretty heavy on the butter, so next time I'm going to cut it back a bit or swap for a little olive oil.

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