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1# fresh spinach
1 small shallot
1 clove garlic, with the little green shoot removed and pressed
3 pats of butter
1 fl. oz heavy cream
1/4# Monterey jack cheese, cubed about 3/4"
In a Corning Ware 3 qt casserole or similar, put in diced shallot,
pressed garlic and butter, lightly saute over medium heat for a minute
or so. Add cream and cheese, and reduce heat to low stirring
frequently. In a large shallow pan, steam spinach, 4 oz. at a time in
a little water. Remove spinach when wilted and transfer to colander.
Repeat until all spinach is cooked, then add it to cheese mixture
which should be homogenized by this point. Stir in spinach and
continue to heat on low, stirring frequently until cheese sauce
thickens somewhat.
1 small shallot
1 clove garlic, with the little green shoot removed and pressed
3 pats of butter
1 fl. oz heavy cream
1/4# Monterey jack cheese, cubed about 3/4"
In a Corning Ware 3 qt casserole or similar, put in diced shallot,
pressed garlic and butter, lightly saute over medium heat for a minute
or so. Add cream and cheese, and reduce heat to low stirring
frequently. In a large shallow pan, steam spinach, 4 oz. at a time in
a little water. Remove spinach when wilted and transfer to colander.
Repeat until all spinach is cooked, then add it to cheese mixture
which should be homogenized by this point. Stir in spinach and
continue to heat on low, stirring frequently until cheese sauce
thickens somewhat.
