| Level: | Easy |
| Total: | 20 min |
| Prep: | 10 min |
| Cook: | 10 min |
| Yield: | 2 servings |
Ingredients
- 1 tablespoon butter
- 1 tablespoon extra-virgin olive oil
- 1 small shallot, chopped
- 10 ounce package baby spinach
- Salt and freshly ground black pepper
Instructions
- Heat a large skillet. Melt the butter, then add the olive oil and chopped shallot. Cook until soft, about 3 minutes. Add the spinach and cook, stirring, until spinach is wilted. Season with salt and pepper and toss again. Serve warm.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 159 |
| Total Fat | 13 g |
| Saturated Fat | 5 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 4 g |
| Sugar | 2 g |
| Protein | 5 g |
| Cholesterol | 15 mg |
| Sodium | 410 mg |
Reviews
Good flavor, but I think olive oil and butter made it a little too greasy
Delicious
Thanks
Easy and yummy!!
Liked this very much. Served with a little vinegar.
This was awesome. I drizzled maple syrup on it the last 2 minutes if cooking. It added a mild sweetness to an already,yummy side dish.
So easy and so flavorful! I found this to use up some leftover spinach and it will now be a regular on our dinner menus!
Easy , delicious recipe.
This is an excellent recipe! It is easy to add the spinach a little at a time so it all stays in the skillet. I use a mini chopper for the shallots and it couldn’t be easier. Thank you Tyler!
I didn’t think I liked cooked spinach, but a friend suggested it to boost my iron consumption. I doubled the spinach and used regular onion, but kept everything else the same. Delicious! And an easy way to increase your iron intake (especially if you are anemic or donate blood). Oh, and I ate the entire plate myself!