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.
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.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{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.
The Technique
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.
No. 1
Melt the butter over Medium heat in a large sauté pan or Dutch oven. Sauté the shallots 1 minute.
No. 2
Add the spinach & cover.
No. 3
Cook 20 to 30 seconds, then uncover & stir the spinach until completely wilted, about 1 to 2 minutes.
No. 4
Sprinkle with the salt & pepper. Drizzle with the lemon juice. Serve immediately.
The Tune
“Did I Remember” Billie Holiday
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Rebecca Gordon
Be sweet.
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