Spinach with Sauteed Shallots and Goat Cheese
By America's Test KitchenPublished on October 4, 2011
Time
30 minutes
Yield
Serves 6 to 8
Ingredients
3 tablespoons olive oil 2 large shallots, sliced (about ½ cup)2 teaspoons grated lemon zest from 1 large lemon3 bags fresh spinach (10 ounces each), stemmed, washed thoroughly, and partially dried, with some water left clinging to leavesSalt and ground black pepper 2 ounces goat cheese, crumbled (about ⅓ cup), at room temperature
Instructions
- Heat oil in large Dutch oven or stockpot over medium heat until shimmering; add shallots and sauté until golden, 3 to 4 minutes. Add lemon zest and spinach; toss to combine with oil and shallots. Cover pot, increase heat to medium-high, and cook, stirring occasionally, until spinach is tender and wilted but still bright green, 3 to 5 minutes. Off heat, season with salt and pepper, stir in crumbled goat cheese; let stand until cheese warms and softens, 1 to 2 minutes.
Time
30 minutesYield
Serves 6 to 8Ingredients
3 tablespoons olive oil
2 large shallots, sliced (about ½ cup)
2 teaspoons grated lemon zest from 1 large lemon
3 bags fresh spinach (10 ounces each), stemmed, washed thoroughly, and partially dried, with some water left clinging to leaves
Salt and ground black pepper
2 ounces goat cheese, crumbled (about ⅓ cup), at room temperature
Ingredients
3 tablespoons olive oil
2 large shallots, sliced (about ½ cup)
2 teaspoons grated lemon zest from 1 large lemon
3 bags fresh spinach (10 ounces each), stemmed, washed thoroughly, and partially dried, with some water left clinging to leaves
Salt and ground black pepper
2 ounces goat cheese, crumbled (about ⅓ cup), at room temperature
Ingredients
3 tablespoons olive oil
2 large shallots, sliced (about ½ cup)
2 teaspoons grated lemon zest from 1 large lemon
3 bags fresh spinach (10 ounces each), stemmed, washed thoroughly, and partially dried, with some water left clinging to leaves
Salt and ground black pepper
2 ounces goat cheese, crumbled (about ⅓ cup), at room temperature
Why This Recipe Works
We investigated blanching, steaming, microwaving, and wilting when developing a great spinach recipe, and we agreed that wilting was the most straightforward method. To wilt the leaves in our spinach recipe, we placed them, still a little damp from washing, into a pot with a small amount of hot fat over medium-high heat and covered the pot. The water clinging to the leaves was all that was required to cook them, breaking down the huge volume of raw leaves to a manageable quantity of cooked spinach in just three to five minutes.
Instructions
- Heat oil in large Dutch oven or stockpot over medium heat until shimmering; add shallots and sauté until golden, 3 to 4 minutes. Add lemon zest and spinach; toss to combine with oil and shallots. Cover pot, increase heat to medium-high, and cook, stirring occasionally, until spinach is tender and wilted but still bright green, 3 to 5 minutes. Off heat, season with salt and pepper, stir in crumbled goat cheese; let stand until cheese warms and softens, 1 to 2 minutes.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
Keep Exploring
My Rating
This is a members' feature.
0 Comments