sautéed spinach with crispy shallots
05Nov12
I love steamed or sautéed spinach. I could eat pounds of it every day! This recipe is fairly simple, but the crispy shallots add a punch of savoriness and texture. I have been experimenting with my approach to shallots for awhile. In the past, I would burn them or I couldn’t get them to crisp up. The secret here is low heat, cornstarch and a little patience.
Sautéed Spinach with Crispy Shallots
Ingredients:
- 2 tablespoons vegetable oil
- 1 large shallot, thinly sliced
- 1 tablespoon cornstarch
- 2 tablespoons olive oil
- 6 cups spinach, washed and spun dry
- 1/4 cup vegetable broth
- 1/4 cup white wine
- Black pepper, to taste
Instructions:
- Heat vegetable oil in a small frying pan over medium-low heat.
- Slice shallots thinly and toss in bowl with cornstarch.
- Fry shallots in oil, stirring occasionally, until browned. This should take about 12-15 minutes.
- When shallots are browned, remove from oil and drain on a plate with paper towels.
- Wash spinach and spin dry.
- Heat olive oil in a medium-sized frying pan over medium-high heat.
- Add spinach in batches as leaves wilt in the pan.
- When all the spinach has been wilted, add broth, white wine and black pepper.
- Toss and cook for 5 minutes more, or until most of the liquid has cooked off.
- Use tongs to grab spinach from the pan. Let extra liquid drip off before putting the spinach on the plate.
- Top with crispy shallots.
- Enjoy!
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