Recipe information
Yield
serves 4
Ingredients
1 tablespoon plus 1 teaspoon olive oil
4 large shallots, minced
Coarse salt and ground pepper
1 tablespoon water
1 teaspoon whole-grain mustard
1 tablespoon red-wine vinegar
2 bags (10 ounces each) baby spinach
Preparation
Step 1
In a large skillet, heat oil over medium. Add shallots and season with salt and pepper. Cook, stirring often, until lightly browned, about 10 minutes. Add the water and cook, stirring and scraping up browned bits from skillet, until shallots are dark brown, 3 to 5 minutes.
Step 2
Remove skillet from heat; stir in mustard and 2 teaspoons vinegar. Place spinach in a large bowl and pour warm shallot mixture over top. Add remaining 1 teaspoon vinegar, toss, and serve.
nutrition information
Step 3
(Per Serving)
Step 4
Calories: 139
Step 5
Fat: 4.6g (0.6g Saturated Fat)
Step 6
Protein: 4.8g
Step 7
Carbohydrates: 24.8g
Step 8
Fiber: 7.1g
