Wilted Spinach with Shallots
Try this quick and easy vegetable side with our Roasted Salmon with Herbed Yogurt.
- Servings: 4
Source: Everyday Food, May 2009
- 2 tablespoons olive oil
- 2 shallots, halved and thinly sliced
- Coarse salt and ground pepper
- 1 pound baby spinach
- 1 tablespoon fresh lemon juice
In a large Dutch oven or heavy pot, heat oil over medium. Add shallots and season with salt and pepper. Cook until soft, 4 to 6 minutes. Add spinach and cook, tossing, just until wilted. Stir in lemon juice. Using tongs or a slotted spoon, transfer spinach to a serving dish.