Garlic & shallot spinach
Sauteéing green veg lets you add loads of flavour and get ahead with your meal; when you're ready to serve, simply give the cooled veg a few turns in the hot pan
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 10 mins
Cook 10 mins
Vegetarian, Vegan, Gluten-free, Egg-free, Dairy-free, Nut-free
- Tip the spinach into a pan of boiling water. Leave until just wilted and bright green, then drain and cool under cold running water. Squeeze as much water as you can from the leaves. Can be done up to 1 day ahead.
- To serve, heat the oil in a frying pan. Sauté the shallots for 5 mins or until tender. Add the garlic, fry for 30 secs, then toss in the spinach. Season, then stir until reheated.
PER SERVING
135 kcalories, protein 4g, carbohydrate 3g, fat 12 g, saturated fat 2g, fibre 0g, sugar 3g, salt 0.45 g
Recipe from Good Food magazine, October 2008.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/7677/
http://www.bbcgoodfood.com/recipes/7677/
Your binder
Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
Ingredients
- 250g large leaf spinach (not baby)
- 2 tbsp mild olive oil
- handful small shallots , peeled
- 1 garlic clove , peeled but left whole
Search Good Food
Seared beef with wild mushrooms & balsamic
A classy main course for two, inspired by the Italian region of Emiglia-Romagna
5
ratings
Advertisement
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 10 mins
Cook 10 mins
Vegetarian, Vegan, Gluten-free, Egg-free, Dairy-free, Nut-free
Ingredients
- 250g large leaf spinach (not baby)
- 2 tbsp mild olive oil
- handful small shallots , peeled
- 1 garlic clove , peeled but left whole
PER SERVING
135 kcalories, protein 4g, carbohydrate 3g, fat 12 g, saturated fat 2g, fibre 0g, sugar 3g, salt 0.45 g
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
12 October 2008
Beth rated this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
12 November 2009
Lynsey rated this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
09 March 2010
Connie rated this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
15 May 2010
Martin commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
08 October 2010
HarryA2012 rated this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.