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Sauteed Spinach with Shallots

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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
Tip:
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 (kcal): 10, Fat Calories (g): 90, Saturated Fat (g): 6, Protein (g): 3, Monounsaturated Fat (g): 2.5, Carbohydrates (mg): 5, Polyunsaturated Fat (mg): 0.5, Sodium (g): 220, Cholesterol (g): 25, Fiber (g): 2,

Photo: Scott Phillips

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.

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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