Sautéed Spinach With Crispy Shallots Recipes

SAUTéED SPINACH WITH CRISPY SHALLOTS

Steps:

• Wilt 1 lb. spinach at a time in a large pot of boiling water, stirring often, 1 minute. Transfer to ice water, then to a colander.
• Heat 2 in. vegetable oil in a medium saucepan over medium heat. In a bowl, toss shallots with flour until lightly coated. To test oil, throw 1 shallot slice in pan; it should sizzle and bubble to the top but not turn golden right away. Fry small batches of shallots, stirring often, until golden, 2 to 3 minutes. Drain on paper towels.
• Pat excess moisture from spinach. In a large frying pan, sauté spinach, salt, and pepper in 1 tbsp. olive oil over high heat, tossing with tongs, until spinach is hot and some liquid evaporates, 7 minutes.
• Remove spinach from heat, drain off liquid, and stir in remaining 2 tbsp. olive oil. Transfer to a dish. Top with shallots.
• Make ahead: Up to 1 day ahead, prepare spinach through step 1; cover colander, set in a bowl, and chill. Shallots can be fried 6 hours ahead and stored between paper towels.
• Note: Nutritional analysis is per serving.

SAUTéED SPINACH WITH CRISPY SHALLOTS

Steps:

• To a large sauté pan, add the vegetable oil over medium heat. The oil is ready when you drop a small piece of shallot and it sizzles. Fry the shallots for about 5 minutes, turning until they are evenly browned. Remove, drain on a paper towel and set aside. Turn the heat down to medium low. Add the grated garlic and cook for 1 minute, stirring, do not allow to brown our burn. Immediately add the spinach, salt and pepper and stir well to coat in the oil and garlic. If all of the spinach doesn't fit, just add enough to fit and keep adding as it cooks down, mixing. Cook the spinach until wilted. Add the lemon juice and toss to mix well. Serve warm topped with the crispy shallots.

FAST AND EASY SPINACH WITH SHALLOTS

Steps:

• In a large skillet, heat olive oil over medium heat. Stir in shallots and cook until transparent, about 5 minutes. Add spinach, sprinkle with salt and pepper; cook and stir 3 to 5 minutes until leaves are wilted and reduced.

SAUTEED SPINACH CHIFFONADE WITH SHALLOTS

Steps:

• Discard coarse stems of spinach. Wash spinach thoroughly and drain. Working in batches, stack leaves on top of one another and cut into 1/2-inch-wide strips.
• In a large heavy skillet cook shallots in oil over moderate heat, stirring, until softened. Add spinach and salt and pepper to taste and sauté over moderately high heat, stirring, until wilted and tender, about 3 minutes.

SAUTEED SPINACH WITH PANCETTA AND CRISPY SLIVERED GARLIC

Steps:

• Gently heat the olive oil in a small skillet over medium-low heat and add the garlic slices. Cook, stirring with a slotted spoon so the garlic slices gently cook and become crispy, and remove them as they brown. Drain on a kitchen towel and sprinkle with salt.
• Heat a couple of spoonfuls of the oil from the garlic in a large skillet over medium heat and add the pancetta. Cook until the pancetta becomes crispy, then remove with a slotted spoon and set aside. Add the spinach to the same skillet and season with salt. Toss lightly so the spinach gets coated with the oil and wilts slightly, about 1 minute. (The spinach should only be partially wilted and still appear somewhat raw.)
• Pour off any water that might accumulate in the bottom of the skillet and stir in the vinegar and pancetta. Transfer to a serving bowl and top with the garlic chips. Serve immediately.

QUICK SAUTEED SPINACH

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add the garlic and shallots and saute until fragrant, 1 minute. Add the spinach by the handful and toss with tongs until it wilts, 3 to 5 minutes. Season the spinach with salt and pepper. Serve immediately.