Sauteed Spinach with Pecans and Feta

7 comments

Appears in Cook's Illustrated May/June 2008, America's Test Kitchen TV

Baby spinach is convenient—no stems to remove or grit to rinse out—but cooking turns this tender green into a watery mess. Is there a way to get the water out and create a worthwhile side dish?

SERVES4

TIME35 minutes

Sauteed Spinach with Pecans and Feta

WHY THIS RECIPE WORKS

To substitute baby spinach for bigger, mature flat-leaf spinach in our sautéed spinach recipe, without getting an excessively watery or mushy result, we microwaved the baby spinach to release a large amount of water, pressed it against a co...

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