Épinards sautés aux échalotes croustillantes

Ingrédients

• 2 tablespoons vegetable oil
• 4 ounces shallot sliced into rings
• 4 garlic cloves (finely chopped or grated)
• 1 1/2 pounds fresh spinach (rinsed and dried)
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• Juice of 1 lemon

Préparation

1. 1

   To a large sauté pan, add the vegetable oil over medium heat. The oil is ready when you drop a small piece of shallot and it sizzles. Fry the shallots for about 5 minutes, turning until they are evenly browned. Remove, drain on a paper towel and set aside.

2. 2

   Turn the heat down to medium low. Add the grated garlic and cook for 1 minute, stirring, do not allow to brown our burn.

3. 3

   Immediately add the spinach, salt and pepper and stir well to coat in the oil and garlic. If all of the spinach doesn't fit, just add enough to fit and keep adding as it cooks down, mixing. Cook the spinach until wilted. Add the lemon juice and toss to mix well. Serve warm topped with the crispy shallots.