Sautéed baby spinach with pecans and feta from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine by Cook's Illustrated Magazine

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Notes about this recipe

  • ashallen on December 29, 2019

    Very good - the rich flavor of the pecans goes really well with the earthy flavor of the spinach. I use 2-4 tablespoons of shallot which is less than the amount called for in the recipe. The original amount seemed realllllly shallot-y to me (even though I really like shallots). [Cross-post for Annual Edition/Magazine/Cook's Ill. Cookbook.]

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