Sauteed Spinach with Shallots

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Serves six.

To learn more, read:
Quick & Delicious: Simplify Your Holiday Entertaining
by Molly Stevens
from Fine Cooking
Issue 82
Last Edit Date: 6/2/2011 11:01:25 AM

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

Photo: Scott Phillips

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by adri367, 2/21/2013Just an average spinach recipe. Nothing special and I probably wouldn't make it again.

by 405tulips, 2/22/2012Excellent mix of flavors enhance the spinach. I used less butter.

by IL, 7/7/2010Very tasty way to cook spinach. I used two tbsp evoo and one tbsp butter to good results.

by atriola702, 9/12/2009

by DebinMI, 4/21/2008This 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.

by sewapel, 12/13/2007

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