Creamed Spinach

• 3 pounds fresh spinach, large stems discarded
• 1 teaspoon vegetable oil
• 1 medium shallot, minced
• 1 cup heavy cream
• 4 tablespoons unsalted butter
• 1/4 cup freshly grated Parmesan cheese
• 1/4 cup water
• Salt and freshly ground pepper

1. Heat a large saucepan.
2. Add the spinach by the handful and cook over moderately high heat, stirring often, until wilted, about 5 minutes.
3. Transfer the spinach to a colander and squeeze it as dry as possible.
4. Chop the spinach.
5. Heat the oil in the saucepan.
6. Add the shallot and cook over moderate heat, stirring, until golden, 4 to 5 minutes.
7. Add the cream; cook until reduced by half, 6 to 7 minutes.
8. Add the butter and swirl to incorporate.
9. Stir in the Parmesan and cook over low heat for 2 minutes.
10. Add the spinach and water, season with salt and pepper and cook over low heat until the spinach is coated with the thickened sauce, about 5 minutes.
11. Serve hot.

fresh spinach, vegetable oil, shallot, heavy cream, unsalted butter, freshly grated parmesan cheese, water, salt

Taken from www.foodandwine.com/recipes/creamed-spinach (may not work)