Sauteed Spinach with Pecans and Feta
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?
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...