Spinach and Garlic
The Vegetable Bible
Spinach and Garlic
The Vegetable Bible
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1 3/4 pounds trimmed spinach 1 shallot, finely diced 2 tablespoons butter 1 small garlic clove, chopped salt and freshly ground pepper dash of nutmeg Directions: Blanch trimmed spinach (sink in boiling water briefly) and rinse in cold water. Squeeze out as much moisture as possible with your hands. Sauté the shallot in the butter. Add the spinach, season to taste with chopped garlic, salt, freshly ground black pepper, and nutmeg, toss thoroughly and serve. |