Creamed Spinach

8 cups spinach, washed, tough stems removed
2 tablespoons unsalted butter
1/2 cup shallots, 1/4 inch dice
1 teaspoon galic, minced
1/2 cup heavy cream
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon grated nutmeg

  1. Blanch the spinach in boiling slated water for 1 minute. Drain. Run under cold water and press to remove as much water as possible.
  2. Chop the spinach and set aside.
  3. Melt the butter over medium-high heat. Add the shallots and garlic; cook for 3 minutes.
  4. Add the spinach and toss to combine. Cook until the liquid is released (drain liquid if there is excess).
  5. Add the cream, salt, pepper, and nutmeg. Reduce by half, about 4-5 minutes. Serve immediately.

Chef: Nice color, cooked nicely and well chopped, could have had more cream.

Personal/Team: I thought it tasted OK, but ultimately, I like spinach with very little added to it and the cream seemed like too much; it just doesn't need it.

Lessons Learned: To keep the green color on the spinach, you need to blanch it quick, then shock it quick (ice bath), then drain out water. This all happens fast, so be ready for it. After draining, it needs to be pressed (there will be a lot of water). After it's pressed, it can be held for a while before reheating with the cream for service. It needs to be pressed, so the cream can permiate it, if there is water still in the spinach, the fat will just roll off the spinach.