Sautéed Baby Spinach With Pecans And Feta

Submitted by: admin on April 2, 2020

Serves 4

Ingredients

18 ounces baby spinach
1⁄4 cup water
2 tablespoons plus 2 teaspoons extra-virgin olive oil
4 shallots, sliced thin
Salt
1⁄3 cup pecans, toasted and chopped
2 teaspoons red wine vinegar
1-1⁄2 ounces feta cheese, crumbled (1⁄3 cup)

Instructions

  1. Place spinach and water in large bowl. Cover bowl with large dinner plate (plate should completely cover bowl and not rest on spinach). Microwave until spinach is wilted and decreased in volume by half, 3 to 4 minutes. Remove bowl from microwave and keep covered for 1 minute. Carefully remove plate and transfer spinach to colander. Using back of rubber spatula, gently press spinach against colander to release excess liquid. Transfer spinach to cutting board and chop coarse. Return spinach to colander and press again.
  2. Heat 2 tablespoons oil and shallots in 10-inch skillet over medium-high heat. Cook, stirring constantly, until shallots are golden brown, 3 to 5 minutes. Add spinach to skillet, using tongs to stir and coat with oil. Sprinkle with 1⁄4 teaspoon salt and continue stirring with tongs until spinach is uniformly wilted and glossy green, about 2 minutes. Sprinkle with pecans and vinegar and stir to combine. Drizzle with remaining 2 teaspoons oil and sprinkle with feta. Season with salt to taste and serve immediately.

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