Sauteed Spinach Chiffonade with Shallots

Ingredients

• 1 1/2 pounds spinach (about 2 bunches), washed, drained, and coarse stems discarded
• 4 large shallots, minced
• 1/4 cup tablespoons olive oil
• Salt and freshly ground black pepper

Directions

Working in batches, stack spinach leaves on top of one another and cut into 1/2-inch-wide strips.

In a large heavy skillet cook shallots in oil over moderate heat, stirring, until softened. Add spinach, season with salt and pepper, to taste, and saute over moderately high heat, stirring, until wilted and tender, about 3 minutes.