I knew I loved the Obama family in the White House, but when Michelle Obama visited a soup kitchen last week and brought issues of fresh, unprocessed, locally grown food to the table–I could have given her my biggest bear hug and planted a big smooch right on her perfect cheek. Not only is she promoting food that is sustainable, but healthy as well.
Mrs. Obama has given much praise to the White House chef, Cristeta Comerford, for using fresh local produce, but also for making healthy dishes. One that got a special shout out is Comerford’s creamless cream spinach. The New York Times got a hold of the recipe, and I personally think it should be on everybody’s weekly dinner menu. It’s exceedingly simple, delicious, and creamlessly creamy. Here it is:
No Cream Creamed Spinach
2 pounds baby spinach, washed and cleaned
2 tablespoons olive oil
4 shallots, minced
2 garlic cloves, minced
Salt and freshly ground pepper.
1. Blanch half a pound of spinach in salted, boiling water. Immediately, “shock” the blanched spinach in a bowl of iced water. Drain and squeeze out the excess water. Puree in a blender. Set aside.
2. In a large skillet, sweat the shallots and garlic until translucent. Add the rest of the spinach leaves. Toss and saute until wilted. Fold in the spinach puree. Season with salt and pepper.