Sometimes I prepare sauteed spinach simply with slivers of garlic and a few red pepper flakes. Perfectly delicious but the truth is this slightly richer version, with a bit of cream and Parmigiano, is my favorite. I like the sweet, earthy flavor the sauteed shallots add, too. You could even think of this as a much lighter version of creamed spinach. This spinach would be my top pick for a fast, delicious sidekick to a sauteed chicken breast. The recipe also works well with Swiss chard. I'm a big fan of fresh spinach (by fresh I mean bunches of leaves on the stem, rather than bagged spinach). I actually enjoy the sort of Zen-like process of stemming and washing the pretty clusters of leaves, but it does make a simple dish more time-consuming than it has to be. You can certainly do this with bagged baby spinach; just look for the bags with larger leaves, which have more body and flavor. If you do buy fresh, you can stem, wash, and dry the spinach a day ahead and keep it in a paper towel-lined zip-top bag.
- 1 TBSP EXTRA-VIRGIN OLIVE OIL
- 2 SMALL SHALLOTS, thinly sliced (about l 1/2 oz)
- KOSHER SALT
- 1 BUNCH FRESH SPINACH (10 to 12 oz) OR 5 TO 6 OZ BABY SPINACH LEAVES, washed and dried
- 1 TSP HEAVY CREAM
- 1 TBSP FINELY GRATED
Heat the olive oil in a medium nonstick skillet over medium-low heat. When the oil is hot (it will loosen up), add the shallots and a pinch of salt and stir with a silicone spatula to distribute them in the oil. Cook, stirring, until the shallots are softened and just a light golden brown, about 4 minutes. (Don't brown too much or the shallots will taste slightly bitter.)
Add half of the spinach and another pinch of salt and stir and fold the spinach with tongs until most of it is wilted and dark green, 1 to 2 minutes. Add the remaining spinach and stir well again until the spinach is almost completely wilted, another minute or two. Remove the pan from the heat, add the cream, and stir to incorporate. Add the Parmigiano, stir well, and serve right away.
Print this recipe