Wilted Spinach with Shallot Vinaigrette

It's important to begin with spinach leaves that are completely dry. Although the leaves cook slightly, they shouldn't release liquid or they'll dilute the dressing.

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  • Servings: 8

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  • 1/2 cup olive oil
  • 1/4 cup plus 2 tablespoons cider vinegar
  • 2 shallots, minced
  • 1/4 teaspoon freshly ground pepper
  • Salt
  • 4 pounds spinach—stemmed, cleaned and spun dry

How to make this recipe

  1. In a small bowl, combine the oil, vinegar, shallots, pepper and 3/4 teaspoon of salt. Set a large enameled cast-iron casserole over high heat. When very hot, add the vinaigrette and bring to a boil. Add the spinach in large handfuls, tossing constantly with tongs until the leaves are partially wilted before adding the next batch. When most of the spinach is wilted, after about 4 minutes, remove the casserole from the heat. Season the spinach with salt, transfer to a bowl and serve at once.

Contributed By Published August 1998

491758 recipes/wilted-spinach-with-shallot-vinaigrette 2013-12-06T23:56:48+00:00 Mark Gottwald spring|summer|dinner-party|side-dishes|8|fast|healthy|vegetarian|weeknight-dinner august-1998,wilted spinach,shallot vinaigrette,vegetable side dish recipes,Alan Brown,Matt Gottwald,spinach and shallots recipes,wilted-spinach-with-shallot-vinaigrette 491758

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