Recipes
Sautéed Spinach with Pecans and Feta
Serves 4
- 3 (6 ounce) bags baby spinach
- ¼ cup water
- 2 tablespoons extra-virgin olive oil-plus 2 teaspoons for drizzling
- 3 large shallots, sliced thin crosswise (about 1 cup)
- Salt
- 2 teaspoons red wine vinegar
- 1/3 cup chopped pecans, toasted
- 1 ½ ounces feta cheese, crumbled (about ¼ cup)
- Place the Spinach and water in a large microwave-safe bowl. Cover the bowl with a large dinner plate (The plate should completely cover the bowl, and not rest on the spinach). Microwave on high power until the spinach is wilted and decreased in volume by half, 3-4 minutes. Using potholders remove the bowl from the microwave and keep covered for one minute. Carefully remove the plate and transfer the spinach to a colander set in the sink. Using the back of a rubber spatula, gently press the spinach against the colander to release excess liquid. Transfer the spinach to a cutting board and roughly chop it. Return it to the colander and press is a second time.
- Heat 2 tablespoons of the oil and the shallots in a 10-inch skillet over medium/high heat. Cook, stirring constantly, until the shallots are golden brown, 3-5 minutes. Add the spinach, using tongs to stir and coat with oil. Sprinkle with ¼ teaspoon salt and continue stirring until the spinach is uniformly wilted and glossy green, about 2 minutes. Sprinkle with the feta and season with salt. Serve immediately.
The Best of America’s Test Kitchen, Best Recipes and Reviews2009.
Display until April 27, 2009
www.americastestkitchen.com
