Earlier this year, I spotted a recipe for one of the first lady's favorite White House dishes, a creamed spinach without the cream. I bookmarked it, thinking it would make a satisfying yet light steak side, or a healthful addition to a large Thanksgiving feast.
The recipe calls for blanched, puréed spinach, which adds an airy, creamy taste without the calories. To see the technique, keep reading.
2 pounds baby spinach, washed and cleaned
2 tablespoons olive oil
4 shallots, minced
2 garlic cloves, minced
Freshly ground pepper
- 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 food processor. Set aside.
- In a large skillet, sweat the shallots and garlic with the olive oil until translucent, about 4 minutes. Add the rest of the spinach leaves. Toss and sauté until wilted. Fold in the spinach puree. Season with salt and pepper.
- Side Dishes, Vegetables
- North American
Love this recipe? Check out more recipes from Michelle Obama and the White House.