Tender Spinach And Crisp Shallots Recipes

FAST AND EASY SPINACH WITH SHALLOTS

Steps:

• In a large skillet, heat olive oil over medium heat. Stir in shallots and cook until transparent, about 5 minutes. Add spinach, sprinkle with salt and pepper; cook and stir 3 to 5 minutes until leaves are wilted and reduced.

SAUTEED SPINACH CHIFFONADE WITH SHALLOTS

Steps:

• 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 sauté over moderately high heat, stirring, until wilted and tender, about 3 minutes.

CHICKEN THIGHS WITH SHALLOTS & SPINACH

Steps:

• Sprinkle chicken with seasoned salt and pepper. In a large nonstick skillet, heat oil over medium heat. Add chicken; cook until a thermometer reads 170°, about 6 minutes on each side. Remove from pan; keep warm., In same pan, cook and stir shallots until tender. Add wine; bring to a boil. Cook until wine is reduced by half. Add spinach and salt; cook and stir just until spinach is wilted. Stir in sour cream; serve with chicken. Freeze option: Before adding sour cream, cool chicken and spinach mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet, stirring occasionally, until a thermometer inserted in chicken reads 170°. Stir in sour cream.

WILTED BABY SPINACH WITH CRISPY SHALLOTS

Steps:

• Heat 1/2 inch vegetable oil in a small skillet over medium heat. Meanwhile, put the flour in a bowl, and season with salt and pepper. Dredge the shallot rings in the flour all at once. When the oil is hot (a shallot ring will sizzle on contact), fry the rings in batches, shaking off excess flour before transferring them to the skillet. Fry until golden brown and crisp, 1 to 3 minutes. Transfer the shallot rings with tongs or a slotted spoon to paper towels to drain.
• Heat the extra-virgin olive oil in a Dutch oven or shallow stockpot over medium heat until hot but not smoking. Add the spinach (if it doesn't fit all at once, wait to add more until some of it cooks down, or cook in two batches). Season with salt and pepper. Cover; cook, uncovering occasionally to toss, until the spinach is wilted, 2 to 3 minutes.
• Transfer the spinach to a serving bowl with tongs or a slotted spoon, leaving any excess liquid in pot. Sprinkle with the shallot rings; serve immediately.

TENDER SPINACH AND CRISP SHALLOTS

Steps:

• Put the oil in a small to medium saucepan or narrow skillet at least an inch deep. Turn the heat to high and wait a few minutes; the oil should reach 350°F. (If you do not have a frying thermometer, just put a couple of slices of shallot in there; when the oil around them bubbles vigorously, it's ready.)
• Add the shallots and cook, adjusting the heat so that the bubbling is vigorous but not explosive. Cook, stirring, until the shallots begin to darken, 8 to 12 minutes. As soon as they turn golden brown, remove them immediately with a slotted spoon-be careful, because overcooking at this point will burn the shallots. Drain the shallots on paper towels and sprinkle with salt and pepper; they'll keep for a couple of hours this way.
• Meanwhile, bring a large pot of water to a boil and salt it. When it is ready, add the spinach and cook until it wilts, about 1 minute. Remove the spinach with a strainer or slotted spoon and plunge it into a large bowl filled with ice water to stop the cooking. When it's cool, drain and chop. (You can store the spinach, covered and refrigerated, for up to a couple of days if you like.)
• Take 1 tablespoon of the shallot oil and place it in a skillet; turn the heat to medium-high. Turn the spinach into this skillet and cook, stirring frequently and breaking up any clumps, until the spinach is hot, about 5 minutes. Season with salt and pepper and serve, topped with the crisp shallots.