Wilted Greens with Edamame


Here's a quick and easy spinach side with a twist, from Chef Jonathan Collins.

Wilted Greens with Edamame by 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


  1. Wash and stem spinach. Peel and slice shallots in rings. Shell edamames if fresh, if frozen do not thaw.
  2. Heat sauté pan with butter, add shallots, season with salt and pepper, sauté until golden.
  3. 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


Also on CBC