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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.

 

 

 


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