Creamed Spinach with Montreal Salted Herbs

1. 1

   Preheat the oven to 425 degrees .

2. 2

   In a large saucepan, melt 2 tablespoons of the butter in 1 tablespoon of the olive oil.

3. 3

   Add the spinach in large handfuls, letting each batch wilt slightly before adding more.

4. 4

   Cook the spinach over high heat, stirring occasionally, until wilted, about 7 minutes.

5. 5

   Transfer the spinach to a strainer set over a large bowl to drain.

6. 6

   Let the cooked spinach cool slightly, then squeeze out all of the excess water from the leaves.

7. 7

   Wipe out the saucepan, then use it to melt the remaining 2 tablespoons of butter in the remaining 1 tablespoon of olive oil.

8. 8

   Add the shallots and cook over moderately high heat, stirring, until softened, about 3 minutes.

9. 9

   Add the white wine and cook, stirring, until absorbed, about 3 minutes.

10. 10

    Add the heavy cream and bring just to a boil.

11. 11

    Simmer over moderate heat, stirring occasionally, until reduced by half, about 7 minutes.

12. 12

    Stir in the Salted Herbs and season lightly with pepper.

13. 13

    Fold the spinach into the cream sauce and scrape the mixture into a buttered 1 1/2-quart baking dish.

14. 14

    Bake the creamed spinach for about 15 minutes, until bubbling and the sauce is thickened.

15. 15

    Let stand for 5 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.