Cooking Classics: Sautéed Spinach

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Cooking Classics

The Technique

Sautéed Spinach

In less than two minutes, you can have a delicious side dish ready to accompany Fresh Herb Flank Steak, Pan-Seared Rosemary-Garlic Ribeyes Steaks & Pan-Seared New York Strip Steaks. Sautéed Spinach With Shallots & Lemon depends on a small amount of fat & a hot sauté pan to get the job done. Covering it for just a few seconds will allow the spinach to begin to release the liquid so it wilts. Once uncovered, stirring the mixture helps the process along producing a bright & vibrant side filled with good for you nutrition. Learn how to make this quick side dish in your very own kitchen.

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Sautéed Spinach With Shallots & Lemon
makes 4 servings

2 Tbsp butter
2 Tbsp minced shallots
4 cups packed spinach leaves
1/4 tsp kosher salt
Freshly ground pepper
1 tsp fresh lemon juice

Melt the butter over Medium heat in a large sauté pan or Dutch oven. Sauté the shallots 1 minute. Add the spinach & cover. Cook 20 to 30 seconds, then uncover & stir the spinach until completely wilted, about 1 to 2 minutes. Sprinkle with the salt & pepper. Drizzle with the lemon juice. Serve immediately. 

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{testing notes}

How To Make Sautéed Spinach

It may seem like a lot of spinach at first but once it wilts, I think you’ll find the serving size just right. Shallots offer a wonderful flavor to this effortless side whilst the butter provides good, rich flavor. Lemon acts to brighten flawlessly. A Dutch oven or a large sauté pan should be used so all of the spinach leaves fit initially or you may add them in batches, if desired. 
 Sauteed-Spinach-With-Shallots-Lemon-Rebecca-Gordon-Editor-In-Chief-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-Southern-Hostess-RebeccaGordon-Pastry-Chef-Birmingham-Alabama
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A few pieces of equipment will be necessary in order to complete the task. Read through the recipe before beginning. Here’s what you should know.

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No. 1

Melt the butter over Medium heat in a large sauté pan or Dutch oven. Sauté the shallots 1 minute.

Sauteed-Spinach-With-Shallots-Lemon-Rebecca-Gordon-Editor-In-Chief-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-Southern-Hostess-RebeccaGordon-Pastry-Chef-Birmingham-Alabama

No. 2

Add the spinach & cover. 

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No. 3

 Cook 20 to 30 seconds, then uncover & stir the spinach until completely wilted, about 1 to 2 minutes. 

Sauteed-Spinach-With-Shallots-Lemon-Rebecca-Gordon-Editor-In-Chief-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-Southern-Hostess-RebeccaGordon-Pastry-Chef-Birmingham-Alabama

No. 4

Sprinkle with the salt & pepper. Drizzle with the lemon juice. Serve immediately. 

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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