Sauteed Spinach with Pecans and Feta | America's Test Kitchen
Baby spinach is convenient—no stems to remove or grit to rinse out—but cooking turns this tender green into a watery mess. Is there a way to get the water out and create a worthwhile side dish?
Keywords
- Quick
- Vegetables
- Vegetarian
- Cheese
- Main Courses
Ingredients
- 3 (6-ounce) bags baby spinach (about 16 cups)
- 1/4 cup water
- 2 tablespoons extra-virgin olive oil , plus 2 teaspoons for drizzling
- 3 large shallots , sliced thin crosswise (about 1 cup)
- Table salt
- 2 teaspoons red wine vinegar
- 1/3 cup chopped pecans , toasted
- 1 1/2 ounces feta cheese , crumbled (about 1/4 cup)
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