Creamed Spinach

Above all, don't use frozen spinach. Why should you? You can't beat the flavor, texture, and aroma of a bunch of fresh green spinach. The spinach offers a creamy counterpoint to the crumbly polenta, the mushrooms, and the tenderloin. And don't forget the Beaujolais. A sip of fine wine will help to clear the palate and neutralize the taste buds.

Ingredients:

1 Tablespoon butter
1 Shallot, minced
½ Pound spinach, washed and drained
½ Teaspoon Sea salt
1 Pinch freshly ground white pepper
¼ Cup heavy cream

Preparation:
Heat the butter in a large skillet over medium-high heat. Add the shallot and cook until soft. Add the spinach. Using tongs, continue to cook and turn for another minute. Add the salt and pepper and mix thoroughly.
Remove the spinach and set aside to drain on paper towels.
Add the cream to the remaining liquid, continuing to simmer. Continue to simmer gently until the cream thickens to the consistency of a sauce.
Return the spinach to the skillet and coat with the reduced cream. Serve immediately.

Directions:
Above all, don't use frozen spinach. Why should you? You can't beat the flavor, texture, and aroma of a bunch of fresh green spinach. The spinach offers a creamy counterpoint to the crumbly polenta, the mushrooms, and the tenderloin. And don't forget the Beaujolais. A sip of fine wine will help to clear the palate and neutralize the taste buds.

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Creamed Spinach

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