Thursday, May 22, 2008

Sauteed Spinach with Pecans & Feta

***If you like spinach, you will love this! It has tons of flavor and would even be a great addition to holiday dinners. I could definitely see this on my table around Thanksgiving or Christmas. It just has that something extra that makes it a special dish.***

3 (6oz) bags baby spinach (about 16 cups)
1/4 cup water
2 Tbsp extra virgin olive oil (EVOO), plus 2 tsp. for drizzling
3 large shallots, slice thin crosswise(about1 cup)
Table salt
2 tsp. red wine vinegar
1/3 cup chopped pecans (toasted)
1 1/2 oz. feta cheese, crumbled (about 1/4c)

1. Place spinach and water in a 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, 3-4 minutes. Using potholders, remove bowl from the microwave and keep covered for 1 minute. Carefully remove plate and transfer spinach to a colander set in the sink. Using back of rubber spatula, gently press spinach against colander to release excess liquid. Transfer spinach to cutting board and rough chop. Return to colander and press a second time.

2. Heat 2 Tbsp. oil and shallots in 10" skillet over medium-high heat. Cook, stirring constantly, until shallots are golden brown, 3-5 mins. Add spinach to skillet, using tongs to stir and coat with oil. Sprinkle with 1/4 tsp 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 tsp. oil and sprinkle with feta. Season with salt to taste and serve immediately.

Source: Cook's Illustrated - May/June 2008

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