Wilted Leaf Spinach with Chickpeas, Shrimp and Creamy Feta by Foodie’s Chef Laura Brennan
March 8, 2023
A word about ‘leaf or bunch’ spinach: it’s a mature spinach with larger, flat, not curly leaves and sold with stems and roots attached, usually wrapped with a twist-tie in an approximate 10/12-ounce bunch.
After washing and trimming, the edible portion is reduced by about half to about 5-6 ounces. I like it because it has more ‘spinachy’ flavor than baby spinach. It’s worth seeking out, though replacing with another spinach will work as well.... maybe just not quite as elegant. And one more thing: The ‘creamy feta’ in the recipe title refers to sheep’s milk feta which is smoother, creamier and less salty than cow’s milk feta. I also find it much more pleasing on the palate and it will melt evenly and lend the sauce a creamier texture. Just a Chef’s observation.
- Prep: 30 mins
- Cook: 15 mins
- Yields: 5 to 6 Servings
Ingredients
2 bunches ‘leaf’ spinach, about 20/24 ounces (1 1⁄4 -1 1⁄2 -pounds) total weight
3⁄4 cup sweet/Spanish onion, very finely minced
Kosher salt
2 cloves garlic, peeled and mashed to a paste
3 tablespoons olive oil, divided
2 tablespoons butter, divided
8-ounces small shrimp, peeled and deveined
1 can cooked chickpeas, 15/16 ounces, drained, rinsed and drained again
1 teaspoon dried dill (plus more to taste)
1 teaspoon Aleppo pepper flakes (plus more to taste)
4-5 ounces sheep’s milk feta, diced or coarsely chopped
Optional: a couple of drops of fresh lemon juice or very mild white wine vinegar
Directions
First, prepare the spinach: Leaving the bundles “bundled”, lay on a cutting board and use a chef’s knife to cut off the root ends and most of the stems. Go as far up as you can without cutting into the leaves. Remove the twist ties and wash the spinach leaves in a bowl with lots of cool water and drain. Repeat for a total of three times. Shake the spinach dry in a colander and set aside.
Rinse the prepared peeled and deveined shrimp under cold running water and remove to a paper towel-lined dish and pat dry. Set aside.
Heat 2 tablespoons of olive oil in a large skillet under medium heat. Don’t let the oil get too hot or the onions will burn. Add the onions to the pan and stir to combine. Add a couple pinches of kosher salt and cook until the onions are translucent. Add the mashed garlic and cook on low heat for another
minute. Don’t let the garlic burn. Add the shrimp to the pan with the sauteed onions and garlic. Season lightly with kosher salt. Cook the shrimp briefly, just for a minute or two—the shrimp won’t be fully cooked but will finish cooking at a later step. Remove the par-cooked shrimp with the onions and garlic to a plate.
Return the pan to the stove on low heat and add 2 tablespoons of butter to the pan. Begin adding the spinach in multiple additions, adding a very small pinch of salt each time and stir constantly to wilt the spinach.
When the spinach is almost completely wilted, add the chickpeas along with the dill and Aleppo. Add the shrimp back to the pan and add the cubed feta cheese. Stir over low heat until the feta has completely melted, and the dish is creamy and saucy. Turn off the heat. Taste and adjust the seasoning to your palate.
Optionally add a couple of drops of fresh lemon juice or very mild white wine vinegar. Add more salt, dill or Aleppo pepper to suit your taste.
To Serve:I served this with some slightly warmed cauliflower ‘crepes’ that I had in the fridge. But I might also serve this with cooked lentils or rice or even mix into cooked pasta.
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