- 1 tablespoon extra virgin olive oil
- ¼ cup finely diced shallots
- 2 cloves Oven-Roasted Garlic
- 2/3 cup finely diced mushrooms, domestic or wild (if wild, use caps only)
- 3 tablespoons finely sliced scallions, white part only
- ¾ cup heavy cream
- 5½ cups coarsely chopped spinach leaves (about 6 ounces)
- 1 teaspoon butter
- Kosher salt and freshly ground black pepper
- Simple Roasted Chicken
- Saddle of Lamb
- Rack of lamb
- Pan-roasted veal chops
- Roasted Salmon
- In a large sauté pan, heat the olive oil over medium heat until almost shimmering. Add the shallots and garlic and sauté until soft but not colored, 1 to 2 minutes. Add the mushrooms and scallions and sauté 1 minute. Add the cream, raise the heat slightly, and boil until slightly thickened, 1 to 2 minutes.
- Add the spinach and stir until wilted. Add the butter and continue to stir until the spinach is soft, 1 to 2 minutes.
- Variation:
- You can omit other ingredients if you want to, but keep the mushrooms and garlic!