Daniel Boulud's Super Green Spinach
In Daniel Boulud's recipe, an aromatic spinach purée intensifies the flavor and creaminess of creamed spinach without adding too much cream.
Ingredients
- 1½ tablespoons butter
- 1 medium shallot, sliced
- 1 clove garlic, sliced
- 3/4 cup heavy cream
- 10 ounces spinach
- salt and freshly ground black pepper
- 1 tablespoon olive oil
- 1 pound spinach
- 1 cup Gruyère cheese, grated
Directions
- 1
Make the super green purée:
- 2
Preheat oven to 400 F and bring a large saucepan of salted water to a boil. Prepare a bowl of ice water on the side.
- 3
Place the butter in a small saucepan and brown it over medium heat. Add the sliced shallots and garlic, and cook until tender.
- 4
Pour the heavy cream over the shallot mixture and simmer until reduced by half.
- 5
Boil the spinach leaves for 2 minutes, or until very tender, then chill in the ice water. Strain and squeeze the leaves dry.
- 6
Transfer to a blender with the hot cream mixture. Purée on high speed until very smooth, season with salt and pepper and pass through a fine-mesh sieve. If not using immediately, chill in a bowl placed over ice.
- 7
To assemble:
- 8
In a large sauté pan over medium heat, warm the olive oil. Add the spinach and season with salt and pepper.
- 9
Once wilted, add the super green purée until the spinach is creamy and transfer into a baking dish.
- 10
Top with the Gruyère cheese and bake until melted.