Creamed Spinach With Taleggio

Serves 8


2 pounds mature, large-leaf spinach, stemmed and  coarsely chopped (3 or 4 bunches)

2 tablespoons extra-virgin olive oil

3 tablespoons butter

3 shallots, finely chopped

4 cloves garlic, chopped

1 cup heavy cream

1⁄8 teaspoon freshly grated nutmeg or to taste

Salt and freshly ground black pepper

1 pound Taleggio, the rind trimmed and the cheese diced

Juice of 1/2 lemon

1/2 cup grated parmigiano-reggiano


Line a very large strainer or colander with a large, clean kitchen towel. Fill the colander with spinach leaves and pour boiling water from a kettle 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, you can do this in batches.)

Heat a large skillet over medium heat. Add the olive oil, 2 turns of the pan. Then add the butter. When the butter foams, add the shallots and garlic and cook for 3 minutes, until the shallots soften. Add the cream and season with the nutmeg, salt and pepper. Melt in the Taleggio. Add the lemon juice and finish with the parmigiano-reggiano.


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