"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
16 ounces triple washed spinach 1 tbsp. olive oil 1/12 butter 1/12 tbsp. flour 1 medium shallot, peeled and finely chopped 1 cup reduced fat milk 3 ounces reduced fat cream cheese, room temperature 1/4 tsp. nutmeg Salt and pepper to taste
Sort spinach leaves, removing large stems. Coarsely chop and set aside Heat a deep skillet over medium-low heat. Add oil and butter . when butter melts add shallot and saute' 2-3 minutes. Whisk in milk and cook for a minute more. Add milk and whisk until smooth. Add the cream cheese and whisk until melted. Add nutmeg. Add spinach in batches and turn in sauce as it wilts until the spinach is all cooked Season with salt and pepper.
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