Tags: side - keto - vegetarian - GF - GF vegetarian - GF keto - GF side
Active Time: 30 minutes
Passive Time: N/A
Serves: 2-4

Traditional creamed spinach

Modernist Cuisine at Home

• 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

• 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

1. 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
2. Cool spinach to room temperature, then squeeze it fairly tightly in cheesecloth to remove excess liquid. Chope finely with a knife
3. Saute the shallots and garlic confit with 1.5 tbsp oil over medium heat until shallots become translucent, about 2 minutes
4. Stir in chopped spinach and cook for about 3 more monutes
5. Add mascarpone to pan, stir until melted and then remove from heat
6. Whisk milk and xanthum gum together (make sure it dissolves, this isn't easy) in bowl
7. Add milk mixture to pan, stirring. Bring to simmer
8. Fold comte cheese and lemon zest into the warm creamed spinach just before serving. Season with salt and pepper to taste