Food
Sauteed Spinach with Shallots
By Yankee Magazine|Jan 17 2003|
Yield
4 to 6 servings
Ingredients
2 tablespoons olive oil
1 large shallot, sliced thin
2 pounds (or 3 10-ounce bags)fresh spinach, washed and stems discarded
salt and pepper to taste
Instructions
Heat oil in a large skillet over medium-high heat. Add shallot and saut
I prepared this as a side dish for dinner tonight adding cooked whole wheat Fettuccine to it and my husband told me twice how good it was.