Wilted Baby Spinach with Crispy Shallots

1. 1

   Heat 1/2 inch vegetable oil in a small skillet over medium heat.

2. 2

   Meanwhile, put the flour in a bowl, and season with salt and pepper.

3. 3

   Dredge the shallot rings in the flour all at once.

4. 4

   When the oil is hot (a shallot ring will sizzle on contact), fry the rings in batches, shaking off excess flour before transferring them to the skillet.

5. 5

   Fry until golden brown and crisp, 1 to 3 minutes.

6. 6

   Transfer the shallot rings with tongs or a slotted spoon to paper towels to drain.

7. 7

   Heat the extra-virgin olive oil in a Dutch oven or shallow stockpot over medium heat until hot but not smoking.

8. 8

   Add the spinach (if it doesnt fit all at once, wait to add more until some of it cooks down, or cook in two batches).

9. 9

   Season with salt and pepper.

10. 10

    Cover; cook, uncovering occasionally to toss, until the spinach is wilted, 2 to 3 minutes.

11. 11

    Transfer the spinach to a serving bowl with tongs or a slotted spoon, leaving any excess liquid in pot.

12. 12

    Sprinkle with the shallot rings; serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.