Vegetables

Spinach Sauté with Shallots, Sundried Tomatoes

Use the intensely flavored brine cured Kalamata olives, there is also the dry salt variety.  Make sure to brown the shallots completely, which releases their natural sweetness.  When washing spinach, make sure to place in large bowl of water so that the dirt can fall to the bottom, away from the spinach.  Then lift the spinach from the water, discard water and repeat process until there is no longer any grit.Kalamata Olives

 

Yield: 6 - 8 servings

 

1          Tbl.      Olive Oil

4          large     Shallots - Peeled, hard end removed, sliced thickness of quarter

2          cloves   Garlic - Minced

1/8       cup       Sundried Tomatoes - Added to a 1/2 cup of boiling hot chicken stock, let steep 5 minutes. Chopped

2          bunch   Spinach - Stems removed, washed very well and spun dry in salad spinner.

8                      Kalamata Olives - Pitted, cut in halves

2          Tbl.      Butter

As Needed       Kosher Salt and Pepper

 

1.         Heat large sauté pan or wok over high heat, add olive oil.

 

2.         Add shallots and sauté until golden brown.

 

3.         Add garlic, cook for 5 seconds then add sundried tomatoes (with chicken stock).

 

4.         Add spinach, olives, butter, salt and pepper.  Toss over heat until spinach wilts.  Adjust seasoning and serve as desired.