Chiffonade Of Spinach Food

SAUTEED SPINACH CHIFFONADE WITH SHALLOTS

Sauteed Spinach Chiffonade with Shallots image

Can be prepared in 45 minutes or less.

Yield Serves 2

Number Of Ingredients 3

Ingredients

3/4 pound spinach (about 1 bunch)
2 large shallots, minced
2 tablespoons olive oil

Steps:

Discard coarse stems of spinach. Wash spinach thoroughly and drain. Working in batches, stack 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 and salt and pepper to taste and sauté over moderately high heat, stirring, until wilted and tender, about 3 minutes.

CHIFFONADE OF SPINACH

Chiffonade of Spinach image

This recipe was given to me by a friend. I usually leave the olives out as I don't care for them. It is delicious either way.

Provided by Brookelynne26

Categories Spinach

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

8 garlic cloves, roasted
1 lemon, juice of
1 cup light olive oil
2 tablespoons honey
salt and pepper
2 tablespoons chopped parsley
2 red bell peppers, halved and seeded
2 bunches large spinach leaves, stemmed and sliced thinly lengthwise
12 pitted kalamata olives, quatered
4 ounces feta cheese

Steps:

Heat broiler. Place bell peppers cut side down on baking sheet and broil until skin turns black. Immediately place in a brown paper bag to steam and allow skins to peel easily.
Meanwhile prepare dressing. In a blender, combine garlic, lemon juice, oil and honey. Pulse to emulsify. Season with salt and pepper, add parsley, pulse again.
Peel and cut peppers into thin strips.
In a large bowl toss spinach, peppers, olives, cheese and pine nuts with dressing.

Nutrition Facts : Calories 670.9, Fat 62.7, SaturatedFat 12.3, Cholesterol 26.8, Sodium 589.7, Carbohydrate 23.6, Fiber 5.6, Sugar 13.4, Protein 10.3

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