Reviewed: May 13, 2012

This was a pretty nice veggie side dish. I made it exactly as written. I've only cooked with baby spinach once or twice before, and I'm always amazed at how the volume reduces so much. My store only sells 6-ounce bags of baby spinach, so I weighed out the proper amount in order to get the proportions right for this recipe. I should add this dish to my recipe repertoire.

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Reviewer:

SPOOTY

Cooking Level: Intermediate

Reviewed: Mar. 6, 2012

Good, but next time needs something for a little extra kick. Maybe balsamic and lemon. I did add minced garlic, but it still needed more flavor. Dash of red pepper flakes, maybe?

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Reviewer:

amyc

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Reviewed: Jan. 21, 2012

Good, but yeah, keep in mind that spinach wilts to next to nothing.

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Reviewer:

allrecipesrocks

Cooking Level: Intermediate

Reviewed: Jan. 2, 2012

very good and very easy to make.

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Reviewer:

TAMMYLYN916

Reviewed: Sep. 3, 2011

I wanted something fast and easy but also healthy and this was the perfect side dish! I sauteed some shallots in a little olive oil with 1 garlic ( I love garlic). I then added 2 bags of fresh baby organic spinach. It took me mere minutes and it turned out delicious. Simple, tasty and healthy. I served this along with my salmon and shrimp tonight.

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Reviewer:

OkinawanPrincess

Cooking Level: Intermediate

Living In: Honolulu, Hawaii, USA

Reviewed: Apr. 29, 2011

Simple and delicious! What else can I say...I would recommend disregarding the cooking time and only cooking the spinach until it's just wilted. It'll only take a minute or two.

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Reviewer:

Vanessa

Cooking Level: Professional

Living In: Belmont, California, USA

Reviewed: Apr. 28, 2011

This was pretty good for plain spinach. I added fresh garlic with the shallot, but it still seemed to be missing something. Probably won't make this again.

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Reviewer:

kellieann

Cooking Level: Expert

Home Town: Manson, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: Apr. 22, 2011

This is one of my favorite ways to prepare spinach! My personal preference, is to add a couple of cloves of minced garlic to the pan along with the shallots. I also hit the pan with a splash of balsamic vinegar right before serving. The boyfriend likes this best when I top it with some grated parmesan, but it is equally delicious without!

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Reviewer:

ALG

Cooking Level: Intermediate

Home Town: Fall River, Massachusetts, USA

Living In: Newport, Rhode Island, USA

Reviewed: Dec. 12, 2010

I used onion, garlic and a bit if nama shoyu (raw soy sauce) for liquid to help it wilt faster. I served this with Lemon-Pepper Salmon II and it was restaurant quality.

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Reviewer:

KARTIMEL

Home Town: Nashville, Tennessee, USA

Reviewed: Nov. 11, 2010

I gave this 5 stars because I will make it again BUT is absolutely needs garlic! I used a sweet onion and with garlic this came out delicious, quick and easy.

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