Wilted Baby Spinach
This amazing side dish only takes a few minutes and it’s perfect for those busy days when you don’t have a lot of time in the kitchen. Even though it has a short cook time, it’s packed full of flavor. I love to pair my wilted spinach with a quick cooking protein such as simple grilled or sautéed shrimp. Oh, and if you’re wondering about the nutmeg, trust me on this one. It may sound a little strange, but it’s the perfect pairing for dark leafy greens – all you need is a pinch.
Ingredients:
- 3 tablespoons butter
- 1 bag of triple washed baby spinach
- 2 shallots, thinly sliced
- 2 cloves garlic, thinly sliced
- 1/2 cup chicken broth
- pinch of ground nutmeg
- salt and pepper
Directions:
Heat a skillet over medium heat. Melt butter, adding in the shallots. Season with salt and pepper. Allow the shallots to soften, 2-3 minutes and add garlic slices. Allow the garlic to cook for 2-3 minutes.
To the shallots and garlic, add spinach in batches to the skillet, adding in more as it wilts down. When all the spinach is wilted, add chicken stock and a pinch of ground nutmeg to the skillet. Turn to coat and allow the stock to cook down for a minute or so. Transfer to a serving bowl and serve.
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