TENDER SPINACH AND CRISP SHALLOTS

Tender Spinach and Crisp Shallots image

Yield makes 4 servings

Number Of Ingredients 4

1/2 cup or more neutral oil, like grapeseed or corn
5 large shallots (1/2 pound or more), thinly sliced
Salt and freshly ground black pepper
1 pound spinach

Steps:

Put the oil in a small to medium saucepan or narrow skillet at least an inch deep. Turn the heat to high and wait a few minutes; the oil should reach 350°F. (If you do not have a frying thermometer, just put a couple of slices of shallot in there; when the oil around them bubbles vigorously, it's ready.)
Add the shallots and cook, adjusting the heat so that the bubbling is vigorous but not explosive. Cook, stirring, until the shallots begin to darken, 8 to 12 minutes. As soon as they turn golden brown, remove them immediately with a slotted spoon-be careful, because overcooking at this point will burn the shallots. Drain the shallots on paper towels and sprinkle with salt and pepper; they'll keep for a couple of hours this way.
Meanwhile, bring a large pot of water to a boil and salt it. When it is ready, add the spinach and cook until it wilts, about 1 minute. Remove the spinach with a strainer or slotted spoon and plunge it into a large bowl filled with ice water to stop the cooking. When it's cool, drain and chop. (You can store the spinach, covered and refrigerated, for up to a couple of days if you like.)
Take 1 tablespoon of the shallot oil and place it in a skillet; turn the heat to medium-high. Turn the spinach into this skillet and cook, stirring frequently and breaking up any clumps, until the spinach is hot, about 5 minutes. Season with salt and pepper and serve, topped with the crisp shallots.