Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Watch how to make this recipe.
Fried Spinach
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- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 268
- Total Fat
- 26 g
- Saturated Fat
- 2 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 4 g
- Sugar
- 1 g
- Protein
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 456 mg
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 268
- Total Fat
- 26 g
- Saturated Fat
- 2 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 4 g
- Sugar
- 1 g
- Protein
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 456 mg
Ingredients
Directions
- In a large heavy saucepan or deep-fat fryer, heat 3 or 4 inches of oil to 350/F. Preheat the oven to very low and put a paper towel-lined roasting pan in it to warm. Standing well away from the top of the pot in case the oil spatters, take a handful of leaves at a time and throw them into the hot oil for about 30 seconds, or until crisp and bright green. Remove with a skimmer or tongs to the towel-lined pan and sprinkle with a little salt and pepper. Fry the remaining spinach in the same way. (The spinach can be kept at room temperature after frying for up to 2 hours, then reheated in a low oven just before serving.)
