Wilted Baby Spinach with Crispy Shallots
This side dish packs plenty of taste—sauteed Wilted Baby Spinach with Crispy Shallots get flavor and crunch from flash-fried shallots.
Martha Stewart Living, April 2004
Gallery
Credit: John Kernick
Recipe Summary
Ingredients
Directions
Cook's Notes
Baby spinach is easy to find -- either loose at farmers' markets or prewashed and bagged at supermarkets. If possible, get the curly-leaf (crinkled) type, since it doesn't shrink as much during cooking as the flat-leaf variety will.