Sauteed Spinach with Pecans and Feta
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
- Main Courses
- Vegetables
- Cheese
- Quick
- Vegetarian
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Cooking tools:
- Microwave
- Mixing bowl
- Dinner plate
- Oven mitt
- Colander
- Spatula
- Cutting board
- Chef's knife
- Skillet
- Tongs
- Measuring spoon
- Serving platter
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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