Wilted Baby Spinach With Crispy Shallots Recipes

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WILTED BABY SPINACH WITH CRISPY SHALLOTS



Wilted Baby Spinach with Crispy Shallots image

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

Vegetable or light olive oil, for frying
All-purpose flour, for dredging
Coarse salt and freshly ground pepper
1 large shallot, cut crosswise into rings and separated (about 1/3 cup)
2 tablespoons extra-virgin olive oil
1 pound baby spinach

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.

WILTED SPINACH



Wilted Spinach image

Provided by Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 5

3 ounces smoked bacon, sliced
1 tablespoon unsalted butter, plus 1 1/2 tablespoons
8 mushrooms, sliced
12 ounces baby spinach
Salt and freshly ground black pepper

Steps:

  • In a small pan, cook the bacon until crispy. Remove from pan and set aside. Add 1 tablespoon of the butter in the same pan and saute the mushrooms for 1 to 2 minutes. Add the remaining 1 1/2 tablespoons butter and melt. Add the spinach and cook until it is wilted.
  • Return bacon to the pan and heat through. Adjust seasoning, to taste, with salt and pepper. Keep warm until ready to serve.

WILTED SPINACH WITH GARLIC AND OIL



Wilted Spinach with Garlic and Oil image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 9m

Yield 4 servings

Number Of Ingredients 5

2 tablespoons extra-virgin olive oil, 2 turns of the pan
4 cloves garlic, minced
1 pound triple washed spinach, stems removed
1/2 teaspoon ground or freshly grated nutmeg
Salt and freshly ground black pepper

Steps:

  • Heat a skillet over medium heat. Add oil and garlic. Saute garlic in oil 2 or 3 minutes. Add spinach to the pan in stages. Fill the pan with leaves and turn leaves in warm oil until they wilt. Add more spinach to the skillet and repeat the process until all of the spinach is incorporated. Season the wilted spinach with salt and pepper and nutmeg, then serve.

WILTED SPINACH WITH SHALLOTS



Wilted Spinach with Shallots image

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

2 tablespoons olive oil
2 shallots, halved and thinly sliced
Coarse salt and ground pepper
1 pound baby spinach
1 tablespoon fresh lemon juice

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

WILTED BABY SPINACH WITH CRISPY SHALLOTS



Wilted Baby Spinach with Crispy Shallots image

Categories     Fry     Spinach     Shallot

Yield serves 6

Number Of Ingredients 6

Vegetable or light olive oil, for frying
All-purpose flour, for dredging
Coarse salt and freshly ground pepper
1 large shallot, cut crosswise into rings and separated (about 1/3 cup)
2 tablespoons extra-virgin olive oil
1 pound baby spinach

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 the shallot rings in the flour all at once. When the oil is hot (a shallot ring will sizzle on contact), fry the rings in batches, shaking off excess flour before transferring them to the skillet. Fry until golden brown and crisp, 1 to 3 minutes. Transfer the 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 the 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 the spinach is wilted, 2 to 3 minutes.
  • Transfer the spinach to a serving bowl with tongs or a slotted spoon, leaving any excess liquid in pot. Sprinkle with the shallot rings; serve immediately.

FAST AND EASY SPINACH WITH SHALLOTS



Fast and Easy Spinach with Shallots image

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

1 tablespoon olive oil
1 shallot, diced
1 (10 ounce) bag baby spinach leaves
kosher salt and freshly ground pepper to taste

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

WILTED SPINACH



Wilted Spinach image

Delicious wilted spinach with a simple Mediterranean dressing.

Provided by KNIVES0UT1979

Categories     Side Dish     Vegetables     Greens

Time 20m

Yield 2

Number Of Ingredients 8

¼ cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon lemon juice
1 tablespoon bottled minced garlic
1 pinch sea salt
1 pinch ground black pepper
4 ounces baby spinach
1 ½ tablespoons pine nuts

Steps:

  • In a bowl, mix the olive oil, vinegar, lemon juice, garlic, salt, and pepper.
  • Place the spinach over boiling water in a pot fitted with a steamer basket, and steam 2 to 3 minutes, until wilted but not soggy.
  • Toss spinach in a bowl with the dressing, and sprinkle with pine nuts to serve.

Nutrition Facts : Calories 319.5 calories, Carbohydrate 7.1 g, Fat 31.6 g, Fiber 2.1 g, Protein 3.5 g, SaturatedFat 4.5 g, Sodium 209.8 mg, Sugar 2.7 g

SCALLOPS WITH WILTED SPINACH



Scallops with Wilted Spinach image

Two of my favorite foods are bacon and seafood. In this dish, I get them together with white wine, shallots and baby spinach. Serve with bread to soak up the tasty broth. -Deborah Williams, Peoria, Arizona

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 5

4 bacon strips, chopped
12 sea scallops (about 1-1/2 pounds), side muscles removed
2 shallots, finely chopped
1/2 cup white wine or chicken broth
8 cups fresh baby spinach (about 8 ounces)

Steps:

  • In a large nonstick skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons. Wipe skillet clean if necessary., Pat scallops dry with paper towels. In same skillet, heat 1 tablespoon drippings over medium-high heat. Add scallops; cook until golden brown and firm, 2-3 minutes on each side. Remove from pan; keep warm., Heat remaining drippings in same pan over medium-high heat. Add shallots; cook and stir until tender, 2-3 minutes. Add wine; bring to a boil, stirring to loosen browned bits from pan. Add spinach; cook and stir until wilted, 1-2 minutes. Stir in bacon. Serve with scallops.

Nutrition Facts : Calories 247 calories, Fat 11g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 964mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 1g fiber), Protein 26g protein.

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