- 2 pounds baby spinach, washed and cleaned
2 tablespoons olive oil
4 shallots, minced
2 garlic cloves, minced
Freshly ground pepper
- 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 food processor. Set aside.
- In a large skillet, sweat the shallots and garlic with the olive oil until translucent, about 4 minutes. Add the rest of the spinach leaves. Toss and sauté until wilted. Fold in the spinach puree. Season with salt and pepper.
- Vegetables, Side Dishes
- North American