Sauté Spinach and Kale topped with Caramelized Shallots

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Sauté Spinach and Kale topped with Caramelized Shallots

I was watching the foodnetwork and Bobby Flay was making this recipe and OMG it looked so good but I wanted to make it a little healthier so this is what inspired me.  I just LOVE shallots and OMG was this side dish amazing. I served it with my Stuffed Turkey and enjoyed this dinner with my lake neighbors and hubby.  

My husband pared this dish with our favorite Peju wine!

Enjoy!

Cindy's Note: You can make the shallots up to a day in advance and just store in the refrigerator until you made the spinach and kale.  (that is what I did)

Ingredients

  • 2 tablespoons unsalted butter or ghee
  • 2 tablespoons olive oil
  • 8-10 shallots, peeled and sliced
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper
  • ------------------------------
  • 6 cups kale, chopped removed stem
  • 2 tablespoons unsalted butter or ghee
  • 1 tablespoon olive oil
  • 1 yellow onion, chopped (about 1/2 cup)
  • 2 teaspoon arrowroot flour
  • 4 cups baby spinach
  • 2 cups low sodium chicken broth
  • 1/2 cup cream
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon nutmeg

Directions

  1. In a large pan over medium-low heat add in butter and oil. Toss in shallots and let cook for about 20 minutes.  Stir around often with a wooden spoon.  (stay near the stove).  Remove from pan and into a bowl.  

  2. Wipe down pan with a paper towel and fill about 3/4 with water and bring to to a boil.  Add in about 2 tablespoons of salt.  Toss in chopped kale pressing down into the boiling water for about 7 minutes.  Drain and set aside.

  3. Using the same pot add in butter and oil.  Once hot add in onions and cook for about 3 minutes stirring often with a wooden spoon.  Add in arrowroot flour and stir to coat the onions.  Add in spinach and let sauté for 3-4 minutes.  Pour in chicken broth and add in kale.  Let cook for about 5 minutes while the broth reduces.  Add in cream, salt, pepper and nutmeg.  Let cook for another 2-3 minutes.  

  4. Add shallots to the top of the spinach/kale then tent with foil and lower the temperature until ready to serve.

     

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