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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 sauté until wilted.

Fold in the spinach puree.

Season with salt and pepper.