| Level: | Easy |
| Total: | 20 min |
| Prep: | 10 min |
| Cook: | 10 min |
| Yield: | 6 servings |
Ingredients
- 2 pounds baby spinach, washed and cleaned
- 2 tablespoons olive oil
- 4 shallots, minced
- 2 garlic cloves, minced
Instructions
- 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 over medium heat, sweat the shallots and garlic until translucent.
- Add the rest of the spinach leaves. Toss and saute until wilted.
- Fold in the spinach puree.
- Season with salt and pepper, transfer to a serving bowl and serve immediately.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 104 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 5 g |
| Sugar | 4 g |
| Protein | 5 g |
| Cholesterol | 0 mg |
| Sodium | 124 mg |
Reviews
Okay, but not great. I hoped for more.
Chef Comerford, I am a private chef who specializes in gluten free dairy free cooking, and I’m going to tell you right now, I’m stealing this recipe from you. Hope it’s not a threat to national security. LOL! Just kidding. Keep up the work that you do.