30 ounces raw spinach, stems removed
12 tablespoons unsalted butter
20 ounces medium white mushrooms, cut into ¼-inch-thick slices (about 6 cups)
2 shallots, chopped (about 3 tablespoons)
Salt and freshly ground white pepper
Pinch of sugar
1) In a large pot of boiling water, blanch the spinach for about 45 seconds or until wilted. Drain and immediately submerge in cold water. Drain again. Wrap the spinach in a clean kitchen towel and squeeze out as much of the moisture as you can. Set aside.
2) In a large nonstick sauté pan, melt the butter over medium heat. When the butter is bubbling, add the mushrooms and shallots, and season with salt and pepper to taste. Sauté for 5 to 6 minutes or until the vegetables begin to soften and brown lightly.
3) Add the spinach, sprinkle with the sugar and sauté for about 3 minutes, or until the spinach is a little more wilted, heated through, and well mixed with the mushrooms and shallots.
Note: Three 10-ounce bags of whole spinach leaves (not baby spinach) are perfect. If the supermarket anything between 25 and 35 ounces will work well.
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