Melissa d’Arabian, host of Food Network’s “Ten Dollar Dinners,” bravely tried to tempt a picky 5-year-old with a cheesy wilted spinach dish. Would it bring back memories of the curried spinach he loved as a toddler? It didn’t. He refused to eat anything but the sauce, and then only the tiniest lick off his fork.
Start to finish: 30 minutes
4 tablespoons (1/2 stick) unsalted butter
1 large shallot, finely chopped
10 ounces baby spinach, washed and chopped
3 tablespoons chicken broth (or water)
1/3 cup half-and-half
1/3 cup grated mozzarella cheese
1/3 cup grated Parmesan cheese
Salt and ground black pepper, to taste
In a large saute pan over medium, melt the butter. Add the shallot, then saute until soft and caramelized, about 7 to 8 minutes. Add the chopped spinach and toss well. Add the chicken broth, then increase heat to medium-high.
Cover the pan and let the spinach steam down for 3 to 4 minutes. Remove the lid and add the half-and-half. Allow the liquid to reduce by a third, stirring to keep from burning.
Once reduced, lower the heat to low and gently stir in the mozzarella until it starts melting. Add the Parmesan and stir just until it starts to melt, then turn off the heat. Season with salt and pepper.
— Recipe from Melissa d’Arabian