Sauteed Spinach with Pecans and Feta
By America's Test KitchenPublished on February 21, 2013
Time
35 minutes
Yield
Serves 4
Ingredients
3 (6-ounce) bags baby spinach (about 16 cups)¼ cup water 2 tablespoons extra-virgin olive oil, plus 2 teaspoons for drizzling3 large shallots, sliced thin crosswise (about 1 cup)Table salt 2 teaspoons red wine vinegar ⅓ cup chopped pecans, toasted1 ½ ounces feta cheese, crumbled (about ¼ cup)
Before You Begin
If you don’t have a microwave-safe bowl large enough to accommodate the entire amount of spinach, cook it in a smaller bowl in 2 batches. Reduce the water to 2 tablespoons per batch and cook the spinach for about 1 1/2 minutes.
Instructions
- Place spinach and water in large microwave-safe bowl. Cover bowl with large microwave-safe dinner plate (plate should completely cover bowl and not rest on spinach). Microwave on high power until spinach is wilted and decreased in volume by half, 3 to 4 minutes. Using potholders, remove bowl from microwave and keep covered for 1 minute. Carefully remove plate and transfer spinach to colander set in sink. Using back of rubber spatula, gently press spinach against colander to release excess liquid. Transfer spinach to cutting board and roughly chop. Return to colander and press a second time.
- Heat 2 tablespoons oil and shallots in 10-inch skillet over medium-high heat. Cook, stirring constantly, until shallots are golden brown, 3 to 5 minutes. Add spinach to skillet, using tongs to stir and coat with oil. Sprinkle with 1/4 teaspoon salt and continue stirring with tongs until spinach is uniformly wilted and glossy green, about 2 minutes. Sprinkle with vinegar and pecans; stir to combine. Drizzle with remaining 2 teaspoons oil and sprinkle with feta. Season with salt to taste and serve immediately.
Time
35 minutesYield
Serves 4Ingredients
3 (6-ounce) bags baby spinach (about 16 cups)
¼ 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
⅓ cup chopped pecans, toasted
1 ½ ounces feta cheese, crumbled (about ¼ cup)
Test Kitchen Techniques
Ingredients
3 (6-ounce) bags baby spinach (about 16 cups)
¼ 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
⅓ cup chopped pecans, toasted
1 ½ ounces feta cheese, crumbled (about ¼ cup)
Test Kitchen Techniques
Ingredients
3 (6-ounce) bags baby spinach (about 16 cups)
¼ 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
⅓ cup chopped pecans, toasted
1 ½ ounces feta cheese, crumbled (about ¼ cup)
Test Kitchen Techniques
Why This Recipe Works
To substitute baby spinach for bigger, mature flat-leaf spinach in our sautéed spinach recipe, without getting an excessively watery or mushy result, we microwaved the baby spinach to release a large amount of water, pressed it against a colander to eliminate even more water, and sautéed it to finish.
Before You Begin
If you don’t have a microwave-safe bowl large enough to accommodate the entire amount of spinach, cook it in a smaller bowl in 2 batches. Reduce the water to 2 tablespoons per batch and cook the spinach for about 1 1/2 minutes.
Instructions
- Place spinach and water in large microwave-safe bowl. Cover bowl with large microwave-safe dinner plate (plate should completely cover bowl and not rest on spinach). Microwave on high power until spinach is wilted and decreased in volume by half, 3 to 4 minutes. Using potholders, remove bowl from microwave and keep covered for 1 minute. Carefully remove plate and transfer spinach to colander set in sink. Using back of rubber spatula, gently press spinach against colander to release excess liquid. Transfer spinach to cutting board and roughly chop. Return to colander and press a second time.
- Heat 2 tablespoons oil and shallots in 10-inch skillet over medium-high heat. Cook, stirring constantly, until shallots are golden brown, 3 to 5 minutes. Add spinach to skillet, using tongs to stir and coat with oil. Sprinkle with 1/4 teaspoon salt and continue stirring with tongs until spinach is uniformly wilted and glossy green, about 2 minutes. Sprinkle with vinegar and pecans; stir to combine. Drizzle with remaining 2 teaspoons oil and sprinkle with feta. Season with salt to taste and serve immediately.
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