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Sauteed Spinach with Shallots

Scott Phillips

Servings: 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

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


  • 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.


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


Rate or Review

Reviews (7 reviews)

  • User avater
    snufkin | 11/17/2021

    A staple recipe for us - with a little less butter! Very tasty.

  • momsstuffing | 11/03/2017

    I'm not a huge fan of spinach and I'll eat this all day long! Easy, quick and delicious!!!! Just do it!

  • 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.

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