Time: 20 min.
Complexity: easily
Servings: 2

One of the best ways to serve spinach as a side dish is to sauté it in a mixture of olive oil and butter with aromatic shallots. This takes just minutes. Fresh, tender spinach is ready as soon as the leaves have wilted—remove from the heat immediately. Since the greens themselves contain a lot of water, be sure to drain the spinach thoroughly before adding it to the pan to prevent your side dish from becoming watery. Serve the sautéed spinach hot with any meat or fish dish.

Ingredients:

• 300 g of small spinach
• 1 tbsp. butter
• 1 tbsp extra-virgin olive oil
• 1 small shallot, chopped

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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spinach, shallots

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Preparation:

Step 1
• Heat a large skillet. Melt the butter, then add the olive oil and finely chopped shallots. Cook until softened, about 3 minutes.
Step 2
• Add the spinach and cook, stirring, until the greens are wilted. Season with salt and pepper and stir again. Serve the spinach hot.

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