Chapter 2 · The French Laundry Years
The Story
Ingredients
Serves 4
Method
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Heat a wide pan, then add the olive oil, butter, shallot, and garlic confit.
When fragrant, add the spinach and toss until just wilted.
Season with salt and black pepper and serve immediately.
Jason's Notes
Spinach cooks in a blink, which is why it gets overworked so often. The goal is glossy leaves with a little butter and garlic, not a dark wet pile.
Kitchen Notes
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