Here's a quick and easy spinach side with a twist, from Chef Jonathan Collins.
1 lb (450g) spinach leaves
2 cups fresh or frozen edamame
4 small french shallots
2 tbsp unsalted butter
to taste kosher salt and freshly ground black pepper
- Wash and stem spinach. Peel and slice shallots in rings. Shell edamames if fresh, if frozen do not thaw.
- Heat sauté pan with butter, add shallots, season with salt and pepper, sauté until golden.
- Add spinach, season with salt and pepper, cover until wilted and turn. Add edamame to finish, check seasoning.
Yield: Serves 4 as a side dish