Photo: Victor ProtasioThe culinary star serves up a decadent side dish—featured in her new cookbookRachael Ray 50—that’s sure to take center stage at your holiday tableRachael Ray’s Creamed Spinach with Taleggio2 lbs. large-leaf spinach, stemmed and coarsely chopped (4 bunches)2 Tbsp. extra-virgin olive oil3 Tbsp. unsalted butter4 garlic cloves, chopped3 shallots, finely chopped1 cup heavy cream¼ tsp. kosher salt¼ tsp. freshly ground black pepper1/8 tsp. freshly grated nutmeg1 lb. Taleggio, rind trimmed and cheese diced (about 2 cups)1 Tbsp. fresh lemon juice (from ½ lemon)½ cup grated Parmigiano-Reggiano (about 2 oz.)1. Bring a kettle or medium saucepan of water to a boil. Line a large colander with a large, clean kitchen towel. Fill colander with spinach leaves and pour boiling water over the spinach to wilt the leaves. When cool enough to handle, wrap up and twist the towel to wring out all excess liquid. Finely chop the drained spinach. (If you don’t have a very large colander, do this in batches.)2. Heat a large skillet over medium heat. Add the oil. Then add the butter. When the butter foams, add the garlic and shallots, and cook for 3 minutes, stirring constantly or until the shallots soften. Add the cream, and season with salt, pepper and nutmeg. Melt in the Taleggio. Add the lemon juice and Parmigiano-Reggiano, stirring until melted. Add the spinach to the sauce, and serve immediately.Serves: 8Active time: 20 minutesTotal time: 20 minutes
Photo: Victor Protasio
The culinary star serves up a decadent side dish—featured in her new cookbookRachael Ray 50—that’s sure to take center stage at your holiday tableRachael Ray’s Creamed Spinach with Taleggio2 lbs. large-leaf spinach, stemmed and coarsely chopped (4 bunches)2 Tbsp. extra-virgin olive oil3 Tbsp. unsalted butter4 garlic cloves, chopped3 shallots, finely chopped1 cup heavy cream¼ tsp. kosher salt¼ tsp. freshly ground black pepper1/8 tsp. freshly grated nutmeg1 lb. Taleggio, rind trimmed and cheese diced (about 2 cups)1 Tbsp. fresh lemon juice (from ½ lemon)½ cup grated Parmigiano-Reggiano (about 2 oz.)1. Bring a kettle or medium saucepan of water to a boil. Line a large colander with a large, clean kitchen towel. Fill colander with spinach leaves and pour boiling water over the spinach to wilt the leaves. When cool enough to handle, wrap up and twist the towel to wring out all excess liquid. Finely chop the drained spinach. (If you don’t have a very large colander, do this in batches.)2. Heat a large skillet over medium heat. Add the oil. Then add the butter. When the butter foams, add the garlic and shallots, and cook for 3 minutes, stirring constantly or until the shallots soften. Add the cream, and season with salt, pepper and nutmeg. Melt in the Taleggio. Add the lemon juice and Parmigiano-Reggiano, stirring until melted. Add the spinach to the sauce, and serve immediately.Serves: 8Active time: 20 minutesTotal time: 20 minutes
The culinary star serves up a decadent side dish—featured in her new cookbookRachael Ray 50—that’s sure to take center stage at your holiday table
Rachael Ray’s Creamed Spinach with Taleggio
2 lbs. large-leaf spinach, stemmed and coarsely chopped (4 bunches)2 Tbsp. extra-virgin olive oil3 Tbsp. unsalted butter4 garlic cloves, chopped3 shallots, finely chopped1 cup heavy cream¼ tsp. kosher salt¼ tsp. freshly ground black pepper1/8 tsp. freshly grated nutmeg1 lb. Taleggio, rind trimmed and cheese diced (about 2 cups)1 Tbsp. fresh lemon juice (from ½ lemon)½ cup grated Parmigiano-Reggiano (about 2 oz.)
Bring a kettle or medium saucepan of water to a boil. Line a large colander with a large, clean kitchen towel. Fill colander with spinach leaves and pour boiling water over the spinach to wilt the leaves. When cool enough to handle, wrap up and twist the towel to wring out all excess liquid. Finely chop the drained spinach. (If you don’t have a very large colander, do this in batches.)
Heat a large skillet over medium heat. Add the oil. Then add the butter. When the butter foams, add the garlic and shallots, and cook for 3 minutes, stirring constantly or until the shallots soften. Add the cream, and season with salt, pepper and nutmeg. Melt in the Taleggio. Add the lemon juice and Parmigiano-Reggiano, stirring until melted. Add the spinach to the sauce, and serve immediately.
Serves: 8Active time: 20 minutesTotal time: 20 minutes
source: people.com
