Servings:six.
Swiss chard leaves (stemmed) would make a fine substitution for the spinach in this recipe.
A staple recipe for us - with a little less butter! Very tasty.
I'm not a huge fan of spinach and I'll eat this all day long! Easy, quick and delicious!!!! Just do it!
This was really very delicious. I followed previous reviewers' advice and only used 2 Tbsp butter + ~2 Tbsp olive oil. I also added fresh ginger and garlic (maybe 1 Tbsp of each) halfway through the shallot sautee because I had it on hand from my accompanying fish dish. This was a PERFECT side for Tony Rosenfeld's salmon with ginger-shiitake glaze; I highly recommend the pairing!
Just an average spinach recipe. Nothing special and I probably wouldn't make it again.
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