Steakhouse classic that also pairs well with pork, chicken, and fish, or simply with soft polenta
(Adapted from an Emeril Lagasse recipe)
1 pound fresh baby spinach leaves
1 tablespoon unsalted butter
1 tablespoon olive oil
2 large shallots, finely chopped
1 large clove of garlic, minced
salt
freshly ground black pepper
⅛ teaspoon nutmeg, freshly grated
½ cup heavy cream
Place the spinach in a large, lidded sauté pan over medium heat. If freshly washed, make sure water is still clinging to it; if not freshly washed, add ¼ cup water to the pan. Cover the pan and cook for about 5 minutes, stirring occasionally, until spinach has wilted. Drain in a fine mesh strainer, pressing with a large spoon to release as much water as possible. Finely chop and set aside.
Wipe out the sauté pan and add the oil and melt the butter in it over medium heat. Add the shallots and garlic and cook, stirring, until they begin to soften, 1 to 2 minutes. Add the spinach and cook, stirring, just until the liquid is released. Add the cream and the nutmeg, as well as salt and pepper to taste, and cook until the cream is reduced by half, 3 to 4 minutes. Remove from the heat and serve immediately if possible.
First Thursday Recipes 