| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
July 1994 |
1 |
servings |
INGREDIENTS
| 3/4 |
lb |
Spinach; (about 1 bunch) |
| 2 |
lg |
Shallots; minced |
| 2 |
tb |
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
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