May 14, 2008

• Creamed Spinach

  

  • 2 pounds fresh spinach, washed and tough stems removed
    
  • 2 tablespoons unsalted butter
    
  • 1/2 cup finely chopped shallots
    
  • 1 teaspoon minced garlic
    
  • 3/4 teaspoon salt
    
  • 1/2 teaspoon freshly ground black pepper
    
  • 1/4 teaspoon nutmeg
    
  • 1/2 cup heavy cream

  
  Bring a pot
  of salted water to a boil over high heat. Add the spinach and cook for
  2 minutes. Drain in a fine mesh strainer, pressing with a large spoon
  to release as much water as possible. Finely chop and set aside.

  Melt the butter in medium saute pan over medium-high heat. Add the
  shallots and garlic and cook, stirring, until soft and fragrant, about
  2 minutes. Add the spinach and cook, stirring, just until the liquid is
  released. Add the cream, salt, pepper, and nutmeg, and cook until the
  cream is reduced by half, about 4 minutes. Remove from the heat and
  serve immediately.

  • 11:18 pm
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