Sauteed Spinach with Pecans and Feta

Name: Sauteed Spinach with Pecans and Feta
Yield: Serves 4
Ingredients: 3 , (6-ounce) bags baby spinach (about 16 cups); 1/4 cup, water; 2 tablespoons, extra-virgin olive oil, plus 2 teaspoons for drizzling; 3 large, shallots, sliced thin crosswise (about 1 cup); , Table salt; 2 teaspoons, red wine vinegar; 1/3 cup, chopped pecans, toasted; 1 1/2 ounces, feta cheese, crumbled (about 1/4 cup)

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

SERVES4

TIME35 minutes

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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