Sautéed Spinach with Crispy Shallots

Time: 1 hour. Instead of a rich green-bean casserole or creamed spinach, we chose fresh, local spinach, with fried shallots for crunch.
Serves 10 to 12


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4 pounds baby spinach leaves
Vegetable oil for frying
2 cups thinly sliced shallots separated into rings
1 tablespoon flour
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil, divided


1. 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.

2. 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.

3. 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.

4. 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.

Created date

October 2009

Nutritional Information

Calories 134
Caloriesfromfat 37 %
Protein 4.3 g
Fat 5.8 g
Satfat 0.6 g
Carbohydrate 21 g
Fiber 7.2 g
Sodium 403 mg
Cholesterol 0.0 mg