No Cream Creamed Spinach
Source of Recipe
Brenda-Lee Olson
Recipe Introduction
From White House Chef Criseta Comerford
List of Ingredients
2 pounds baby spinach, washed and cleaned
2 tablespoons olive oil
4 shallots, minced
2 garlic cloves, minced
Salt and freshly ground pepper.
Recipe
Blanch half a pound of spinach in salted, boiling water.
Immediately, �shock� the blanched spinach in a bowl of
iced water.
Drain and squeeze out the excess water.
Puree in a blender.
Set aside.
In a large skillet, sweat the shallots and garlic until
translucent.
Add the rest of the spinach leaves.
Toss and saut� until wilted.
Fold in the spinach puree.
Season with salt and pepper.
|
|
member logon
