Recipe for Sauteed Spinach Chiffonade with Shallots

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Yield:

Ingredients:

Amount	Ingredient
1/2 lb	spinach - (abt 2 bunches) washed, drained,
	and coarse stems discarded
4 lrg	shallots minced
1/4 cup	olive oil
	Salt to taste

Instructions:

Instructions: 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.

This recipe yields 4 servings.

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