====== Modernist Creamed Spinach ====== 

Tags: [[side]] - [[keto]] - [[vegetarian]] - [[Gluten Free|GF]] - [[GF vegetarian]] - [[GF keto]] - [[GF side]]\\ 
Active Time: 30 minutes \\ 
Passive Time: N/A \\ 
Serves: 2-4 \\

====Description====
Traditional creamed spinach

====Source====
Modernist Cuisine at Home

====Ingredients====
  *Baby spinach: 600g
  *Neutral oil: 2 tbsp (divided)
  *Salt: 2g \\ \\ 
  *Pressure-cooked garlic confit: 24g, mashed
  *Shallot: 20g, minced \\ \\ 
  *Mascarpone: 100g \\ \\ 
  *Whole milk: 80g, cold
  *Xanthum gum: 400 mg \\ \\ 
  *Comte cheese: 40g, finely grated
  *Lemon zest: 500 mg, finely grated

====Notes====
  *To make the garlic confit, combine olive oil, peeled garlic cloves, fresh rosemary, and thyme in a mason jar in the mass ratio 1.6:1:0.016:0.016. Seal hard, then unscrew a quarter turn. Place on elevated rack in pressure cooker filled with about an inch of water. Cook for 135 minutes, then quick release
  *Make sure to give the xanthum gum time to work - there should be no runny liquid left

====Instructions====
  -In large saute pan over medium-high heat, saute the spinach in batches with 1.5 tbsp oil and 2g salt until just wilted, about a minute per batch
  -Cool spinach to room temperature, then squeeze it fairly tightly in cheesecloth to remove excess liquid. Chope finely with a knife
  -Saute the shallots and garlic confit with 1.5 tbsp oil over medium heat until shallots become translucent, about 2 minutes
  -Stir in chopped spinach and cook for about 3 more monutes
  -Add mascarpone to pan, stir until melted and then remove from heat
  -Whisk milk and xanthum gum together (make sure it dissolves, this isn't easy) in bowl
  -Add milk mixture to pan, stirring. Bring to simmer
  -Fold comte cheese and lemon zest into the warm creamed spinach just before serving. Season with salt and pepper to taste

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{{::creamedspinach.jpg?300|}}