Recipe information
Yield
Serves 4
Ingredients
3 10-ounce packages ready-to-use spinach leaves
1/2 cup whipping cream
2 ounces soft fresh goat cheese (such as Montrachet)
1 large shallot, minced
1/2 teaspoon grated lemon peel
Preparation
Step 1
Preheat oven to 250°F. Bring 2 inches of water to boil in large pot. Add spinach and cook just until wilted, constantly pressing spinach down into water, about 2 minutes. Transfer 1/2 cup cooking liquid to medium skillet and reserve. Drain spinach into colander, firmly pressing out excess water. Transfer spinach to oven-proof platter. Place in oven to keep warm.
Step 2
Add cream, goat cheese, shallot and lemon peel to cooking liquid in skillet. Stir over medium-high heat until sauce is thick and reduced to 2/3 cup, about 6 minutes. Season with salt and pepper.
Step 3
Pour sauce evenly over spinach. Serve immediately.
