Roasted Shallots and Spinach

This is a simple dish with essentially three ingredients. Goes great with a good steak. Try herb-marinated or porcini coated.

Roasted Shallots and Spinach

4 to 6 shallots, peeled (number depends on size. If golf-ball sized, use 4).
2 tablespoons olive oil
   --- Toss shallots in olive oil and liberal kosher salt and pepper.
   --- Roast 400 degrees for 25 minutes
1 garlic clove, smashed
3 tablespoons olive oil
2 pounds fresh spinach, stems removed
   --- Heat olive oil and garlic over medium high heat in a large skillet.
   --- Cut shallots in half and add to pan
   --- Add spinach and toss gently until it changes to dark green color.
   --- Remove from heat, season with salt and pepper. Serve immediately.

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