The crisp shallots improve the texture of the dish and add great flavor!! Cook some extra and enjoy them as a snack!
1. Put the oil in a medium sauce pan at lease one inch deep. Turn the heat to high and wait a few minutes; the oil should reach 350. (If you do not have a frying thermometer, just put a few slices of shallot in the oil; when the oil around the shallots bubbles vigorously, it's ready.
2. Add the shallots and adjust the temperature so that the oil bubbles vigorously. Cook, stirring, until the shallots begin to darken, about 8 to 10 minutes. As soon as they turn golden brown, remove them immediately with a slotted spoon and put on paper towels to drain. Sprinkle with salt and pepper.
3. Meanwhile, bring a large pot of water to a boil and salt it. Add the spinach and cook until it wilts, about one minute. Remove the spinach with a strainer and plunge it immediately into a large pot of iced water to stop the cooking. When it's cool, drain completely and chop.
4. Take one tablespoon of the shallot oil and place it in a skillet over medium-high heat. Turn the spinach into the skillet and cook, stirring frequently and breaking up and clumps, until the spinach is hot, about 5 minutes.
5. Season with salt & pepper and serve immediately, topped with the crisp shallots.
Be careful when frying the shallots as they can quickly burn.
The spinach can be cooked a few days in advance and stored, covered, in the refrigerator. The shallots can also be cooked a few hours ahead and left on the paper towels until ready to be used.
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Serving Size: 1 Serving (114g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 26 | ||
Calories from Fat: 4 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 234.9mg | 8 % | |
Potassium 632.8mg | 17 % | |
Total Carbohydrate 4.1g | 1 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 1.6g | ||
Protein 3.2g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 26
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