Sauteed Spinach Chiffonade With Shallots
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| July 1994 | 1 | Servings | ||
INGREDIENTS
| 3/4 | lb | Spinach, about 1 bunch |
| 2 | Shallots, minced | |
| 2 | T | Olive oil |
INSTRUCTIONS
Discard coarse stems of spinach. Wash spinach thoroughly and drain. Working in batches, stack leaves on top of one another and cut into 1/2-inch-wide strips. In a large heavy skillet cook shallots in oil over moderate heat, stirring, until softened. Add spinach and salt and pepper to taste and saute over moderately high heat, stirring, until wilted and tender, about 3 minutes. Serves 2. Gourmet July 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 354
Calories From Fat: 263
Total Fat: 30g
Cholesterol: 0mg
Sodium: 1096mg
Potassium: 1027.7mg
Carbohydrates: 16.3g
Fiber: 12.6g
Sugar: 1.7g
Protein: 13.6g