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Sautéed Spinach with Shallots and Mustard

Scott Phillips

Servings: 4

A bit of dry mustard gives an unexpected zing to this simple side dish. It’s excellent served with Oven-Fried Chicken.


  • 1 Tbs. olive oil
  • 1 Tbs. unsalted butter
  • 1/2 cup chopped shallot
  • 1/2 tsp. dry yellow mustard
  • 1/2 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper
  • 10 to 11 oz. baby spinach

Nutritional Information

  • Calories (kcal) : 100
  • Fat Calories (kcal): 60
  • Fat (g): 6
  • Saturated Fat (g): 2.5
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 3
  • Cholesterol (mg): 10
  • Sodium (mg): 260
  • Carbohydrates (g): 11
  • Fiber (g): 4
  • Protein (g): 2


  • Heat olive oil and butter over medium heat in a 6-quart pot. Add the chopped shallot and cook, stirring occasionally, until some pieces are golden brown, about 4 minutes.
  • Stir in the dry yellow mustard, salt and pepper. Add baby spinach by the handful, stirring after each addition. Cook until all the spinach has wilted, 3 to 5 minutes total.


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Reviews (1 review)

  • CastleRocker | 08/11/2015

    This is a good basic recipe for spinach, but I would reduce the shallots to 1/4 cup, decrease the salt slightly, and perhaps increase the mustard.

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