Wilted Baby Spinach with Crispy Shallots

Name: Wilted Baby Spinach with Crispy Shallots
Yield: serves 6
Ingredients: Vegetable or light olive oil, for frying; All-purpose flour, for dredging; Coarse salt and freshly ground pepper; 1 large shallot, cut crosswise into rings and separated (about 1/3 cup); 2 tablespoons extra-virgin olive oil; 1 pound baby spinach

January 26, 2012

Baby spinach is easy to find—either loose at farmers’ markets or prewashed and bagged at supermarkets. If possible, get the curly-leaf (crinkled) type, as it doesn’t shrink as much during cooking as the flat-leaf variety does.

Recipe notes

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