Active Time
1 HR 15 MIN
Total Time
1 HR 40 MIN
Yield
Serves : 6 to 8
© Con Poulos

How to Make It

Step 1    

Preheat the oven to 425º. In a large saucepan, melt 2 tablespoons of the butter in 1 tablespoon of the olive oil. Add the spinach in large handfuls, letting each batch wilt slightly before adding more. Cook the spinach over high heat, stirring occasionally, until wilted, about 7 minutes. Transfer the spinach to a strainer set over a large bowl to drain. Let the cooked spinach cool slightly, then squeeze out all of the excess water from the leaves.

Step 2    

Wipe out the saucepan, then use it to melt the remaining 2 tablespoons of butter in the remaining 1 tablespoon of olive oil. Add the shallots and cook over moderately high heat, stirring, until softened, about 3 minutes. Add the white wine and cook, stirring, until absorbed, about 3 minutes. Add the heavy cream and bring just to a boil. Simmer over moderate heat, stirring occasionally, until reduced by half, about 7 minutes. Stir in the Salted Herbs and season lightly with pepper.

Step 3    

Fold the spinach into the cream sauce and scrape the mixture into a buttered 1 1/2-quart baking dish. Bake the creamed spinach for about 15 minutes, until bubbling and the sauce is thickened. Let stand for 5 minutes before serving.

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