Sautéed Spinach with Crispy Shallots

Ingredients

• 30 ml (2 tablespoons)vegetable oil
• 113 g (4 ounces)shallot, sliced into rings
• 4garlic cloves, finely chopped or grated
• 680 g (1 1/2 pounds)fresh spinach, rinsed and dried
• 5 ml (1 teaspoon)salt
• 1.25 ml (1/4 teaspoon)ground black pepper
• juice of 1lemon

Instructions

1. 1

   Fry the shallots

   Heat the vegetable oil in a large sauté pan over medium heat. Test it with a small piece of shallot; when it sizzles, fry the shallot rings for about 5 minutes, turning them until evenly browned. Lift them out, drain on a paper towel and set aside.

2. 2

   Cook the garlic

   Reduce the heat to medium-low. Add the garlic and cook for 1 minute, stirring, without letting it brown or burn.

3. 3

   Wilt the spinach

   Add the spinach, salt and black pepper straight away, stirring to coat them in the oil and garlic. If the pan is too full, add spinach in batches as it wilts, mixing as you go. Cook until wilted, then add the lemon juice and toss to combine. Serve warm, topped with the crispy shallots.

What is sautéed spinach with crispy shallots?

This American-style side pairs tender, garlicky spinach with fried shallot rings and a squeeze of lemon. The combination of soft greens, crisp alliums and fresh acidity gives a simple vegetable dish contrasting textures and flavours.

This version works because the shallots are browned separately before the spinach goes into the pan. They stay crisp as a topping rather than softening among the greens.

Nutrition and macros by portion

The nutrition label shows one serving as written: 127 calories, 6g protein, 13g carbs, 8g fat.

The spinach contributes most of the carbohydrates and some of the protein, while the vegetable oil supplies much of the fat; the shallots add further carbohydrates. Pair a serving with a protein-rich main and a starchy side to make a more balanced plate.

Choosing and preparing the ingredients

Spinach: Rinse it well and dry it before cooking. Excess water can make it harder to coat the leaves evenly in the seasoned oil.

Shallots: Slice them into rings of similar thickness so they brown at roughly the same pace. Remove them once evenly golden and drain them before serving.

Lemon: Juice it just before adding it to the pan for a fresh, bright finish. The recipe uses the juice of one lemon.

Getting crisp shallots

Oil temperature: Start frying over medium heat and check that a small piece of shallot sizzles when dropped in. If the oil is not ready, the shallots may take longer to colour.

Even browning: Turn the rings during their roughly 5 minutes in the pan. Drain them on a paper towel and keep them aside until the spinach is ready.

Wilting the spinach evenly

Batching: Spinach takes up a lot of room before it wilts. Add only as much as fits, then stir in more as the first leaves collapse.

Doneness: Cook until the leaves have wilted, stirring so they meet the garlic and oil. Avoid leaving the pan unattended while the garlic cooks, as it can brown or burn quickly.

Finishing with lemon

Add the lemon juice after the spinach has wilted, then toss everything together. This keeps the citrus as a fresh finishing note rather than cooking it for the whole time.

Serve the spinach warm and scatter the crisp shallots over the top at the last moment to preserve their texture.

Serving ideas

Serve this as a vegetable side alongside roasted chicken, fish, eggs or a hearty grain dish. Its lemon and garlic flavours also work well with simply seasoned main courses.

For a fuller plate, pair it with a protein-rich main and a source of starch such as potatoes, rice or bread.

Recipe notes & tips

• Dry the rinsed spinach so excess water does not dilute the pan juices.
• Slice the shallots evenly to encourage consistent browning.
• Fry the shallots in a single layer where possible, working in batches if needed.
• Stir constantly while the garlic cooks to keep it from catching.
• Add spinach in batches if the pan cannot hold it all at once.
• Top the spinach with the shallots just before serving so they stay crisp.

Variations

• Add chilli: Stir a pinch of chilli flakes into the garlic for gentle heat.
• Use butter: Replace some of the vegetable oil with butter for a richer finish.
• Add herbs: Toss in chopped parsley just before serving.
• Make it peppery: Finish with extra freshly ground black pepper.
• Add toasted nuts: Scatter toasted sliced almonds over the finished spinach for crunch.

Common mistakes to avoid

• Crowding the shallots: They can brown unevenly; fry them in batches if the pan is full.
• Starting with cool oil: The shallots may not crisp properly; wait for a test piece to sizzle.
• Burning the garlic: It turns bitter quickly; lower the heat and stir for the full 1 minute.
• Adding all the spinach at once: It may spill over the pan; add it in batches as it wilts.
• Cooking the spinach too long: Stop once the leaves have wilted to avoid losing their tender texture.
• Topping too early: The shallots can soften; add them just before serving.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a pan or microwave until warm; the shallots will lose some of their crispness after storage.

Frequently asked questions