WILTED SPINACH WITH SHALLOTS
Try this quick and easy vegetable side with our Roasted Salmon with Herbed Yogurt.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 5
Steps:
- In a large Dutch oven or heavy pot, heat oil over medium. Add shallots and season with salt and pepper. Cook until soft, 4 to 6 minutes. Add spinach and cook, tossing, just until wilted. Stir in lemon juice. Using tongs or a slotted spoon, transfer spinach to a serving dish.
Nutrition Facts : Calories 111 g, Fat 7 g, Fiber 5 g, Protein 3 g
CRISPY SHALLOTS ( INA GARTEN BACK TO BASICS)
This is for crisy shallots to serve on soup, steaks, in salads etc. Delicious addition. Must try. Ideally paired with roasted potato and leek soup by Ina Garten (see my public recipes for the recipe). This is from her Back to Basics cookbook in 2008. Enjoy! ChefDLH
Provided by ChefDLH
Categories Onions
Time 55m
Yield 1/2 cup
Number Of Ingredients 3
Steps:
- Heat the oil and butter in a saucepan over medium-low heat until it reaches 220° on a candy thermometer.
- Reduce the heat to low, add the shallots, and cook for 30 to 40 minutes, until they are a rich golden brown. The temperature should stay below 260 degrees. Stir the shallots occasionally to make sure they brown evenly.
- Remove them from the oil with a slotted spoon, drain well and spread out to cool on paper towels.
- Once they have dried and crisped, they can be stored at room temperature, covered, for several days.
FAST AND EASY SPINACH WITH SHALLOTS
Here's a simple, healthy side dish that's fast and easy to prepare.
Provided by motherteresa
Categories Side Dish Vegetables Greens
Time 13m
Yield 4
Number Of Ingredients 4
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.
Nutrition Facts : Calories 55.2 calories, Carbohydrate 4.7 g, Fat 3.7 g, Fiber 1.6 g, Protein 2.3 g, SaturatedFat 0.5 g, Sodium 157.7 mg, Sugar 0.7 g
GARLIC & SHALLOT SPINACH
Sauteéing green veg lets you add loads of flavour and get ahead with your meal; when you're ready to serve, simply give the cooled veg a few turns in the hot pan
Provided by Jane Hornby
Categories Dinner, Side dish
Time 20m
Number Of Ingredients 4
Steps:
- Tip the spinach into a pan of boiling water. Leave until just wilted and bright green, then drain and cool under cold running water. Squeeze as much water as you can from the leaves. Can be done up to 1 day ahead.
- To serve, heat the oil in a frying pan. Sauté the shallots for 5 mins or until tender. Add the garlic, fry for 30 secs, then toss in the spinach. Season, then stir until reheated.
Nutrition Facts : Calories 135 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Protein 4 grams protein, Sodium 0.45 milligram of sodium
CRISPY SHALLOTS AND GARLIC
This gently-fried topping takes a little patience, but leaves you with sweet, aromatic, crunchy bits that will elevate salads, sandwiches, pasta or noodles. And the oil you fry it in also takes on terrific flavor - also great for drizzling on most anything you can think of.
Provided by Francis Lam
Categories vegetables
Time 1h
Yield 1 1/2 cups fried shallots, plus 2 cups infused oil
Number Of Ingredients 4
Steps:
- Add the shallots and oil to a large saucepan. Cook over high heat, stirring occasionally, until the oil bubbles intensely, about 7 minutes; turn heat to medium-low to maintain a spirited simmer. 6 minutes later, add the garlic. Cook, stirring often, and more frequently as it darkens, until the shallots turn from sticky to fluffy and medium golden brown, 20 to 25 minutes later.
- Strain, keeping the oil, and drain the shallots and garlic in one layer on a paper-towel-lined baking sheet. Season with salt, and let cool until crisp. Fried chips will hold in an airtight container for 3 days, or for 2 months in the refrigerator. The oil, which is great for dressings or drizzling, holds for 2 months in the refrigerator.
Nutrition Facts : @context http, Calories 330, UnsaturatedFat 29 grams, Carbohydrate 11 grams, Fat 32 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 230 milligrams, Sugar 5 grams, TransFat 0 grams
WILTED BABY SPINACH WITH CRISPY SHALLOTS
This side dish packs plenty of taste-sauteed Wilted Baby Spinach with Crispy Shallots get flavor and crunch from flash-fried shallots.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 6
Steps:
- Heat 1/2 inch vegetable oil in a small skillet over medium heat. Meanwhile, put the flour in a bowl, and season with salt and pepper. Dredge shallot rings in flour all at once. When the oil is hot (a shallot ring will sizzle on contact), fry rings in batches, shaking off excess flour before transferring them to skillet. Fry until golden brown and crisp, 1 to 3 minutes. Transfer shallot rings with tongs or a slotted spoon to paper towels to drain.
- Heat the extra-virgin olive oil in a Dutch oven or shallow stockpot over medium heat until hot but not smoking. Add spinach (if it doesn't fit all at once, wait to add more until some of it cooks down, or cook in two batches). Season with salt and pepper. Cover; cook, uncovering occasionally to toss, until spinach is wilted, 2 to 3 minutes.
- Transfer spinach to a serving bowl with tongs or a slotted spoon, leaving any excess liquid in pot. Sprinkle with shallot rings, and serve immediately.
TENDER SPINACH AND CRISP SHALLOTS
There are a number of ways to make simple dishes of greens more appealing. Among my favorites is to prepare a topping of crisp-fried shallots. By themselves, these are irresistible; when combined with tender greens they create an alluring contrast in flavor and texture. Furthermore, the oil in which the shallots have been fried is a great addition to the greens and, in the days following, to many other dishes.
Yield makes 4 servings
Number Of Ingredients 4
Steps:
- Put the oil in a small to medium saucepan or narrow skillet at least an inch deep. Turn the heat to high and wait a few minutes; the oil should reach 350°F. (If you do not have a frying thermometer, just put a couple of slices of shallot in there; when the oil around them bubbles vigorously, it's ready.)
- Add the shallots and cook, adjusting the heat so that the bubbling is vigorous but not explosive. Cook, stirring, until the shallots begin to darken, 8 to 12 minutes. As soon as they turn golden brown, remove them immediately with a slotted spoon-be careful, because overcooking at this point will burn the shallots. Drain the shallots on paper towels and sprinkle with salt and pepper; they'll keep for a couple of hours this way.
- Meanwhile, bring a large pot of water to a boil and salt it. When it is ready, add the spinach and cook until it wilts, about 1 minute. Remove the spinach with a strainer or slotted spoon and plunge it into a large bowl filled with ice water to stop the cooking. When it's cool, drain and chop. (You can store the spinach, covered and refrigerated, for up to a couple of days if you like.)
- Take 1 tablespoon of the shallot oil and place it in a skillet; turn the heat to medium-high. Turn the spinach into this skillet and cook, stirring frequently and breaking up any clumps, until the spinach is hot, about 5 minutes. Season with salt and pepper and serve, topped with the crisp shallots.
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