Sautéed Spinach with Crispy Shallots
Sautéed Spinach with Crispy Shallots might be just the side dish you are searching for. One portion of this dish contains around 5g of protein, 6g of fat, and a total of 96 calories. This recipe covers 28% of your daily requirements of vitamins and minerals. This recipe serves 10. If you have baby spinach leaves, shallots into rings, olive oil, and a few other ingredients on hand, you can make it. It is a good option if you're following a vegan diet. From preparation to the plate, this recipe takes roughly 45 minutes.
Instructions
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.
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.
Pat excess moisture from spinach. In a large frying pan, saut 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.
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.