The Best Creamed Spinach

• 1 tablespoon extra virgin olive oil
• 1/4 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
• 3/4 cup heavy cream
• 5 1/2 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

1. In a large saute pan, heat the olive oil over medium heat until almost shimmering.
2. Add the shallots and garlic and saute until soft but not colored, 1 to 2 minutes.
3. Add the mushrooms and scallions and saute 1 minute.
4. Add the cream, raise the heat slightly, and boil until slightly thickened, 1 to 2 minutes.
5. Add the spinach and stir until wilted.
6. Add the butter and continue to stir until the spinach is soft, 1 to 2 minutes.
7. Variation:
8. You can omit other ingredients if you want to, but keep the mushrooms and garlic!

extra virgin olive oil, shallots, garlic, mushrooms, scallions, heavy cream, spinach, butter, kosher salt, simple, lamb, pan, salmon

Taken from www.cookstr.com/recipes/the-best-creamed-spinach (may not work)