Bouchon's Sautéed Spinach With Garlic Confit

Recipe by Chef Kate
READY IN: 1hr 5mins




  • For the confit.
  • Cut off and discard the root ends of the garlic cloves. Place the cloves in a small saucepan, and add enough oil to cover them by about 1 inch. None of the garlic cloves should be poking through the oil.
  • Place the saucepan over low heat. The cloves should cook gently: very small bubbles will come up through the oil, but the bubbles should not break the surface.
  • Adjust the heat as necessary and move the pan to one side if it is cooking too quickly.
  • Cook the garlic for about 40 minutes, stirring every 5 minutes or so, until the cloves are completely tender when pierced with the tip of a knife.
  • Remove the saucepan from the heat and allow the garlic to cool in the oil.
  • Refrigerate the garlic, submerged in the oil, for up to a month.
  • For the spinach.
  • If using large-leaf spinach, remove the thick stems and wash the leaves. Wash the baby spinach.
  • Melt the butter in the largest skillet you have over medium-low heat.
  • Add the shallots and sauté gently for 1 minute.
  • Add the garlic confit and only as much spinach as will fit in the skillet, sprinkle with one-half teaspoons salt and a pinch of pepper, or to taste, and use tongs to turn the spinach in the butter.
  • As the spinach wilts, continue to add handfuls of spinach from time to time and season additionally as needed.
  • Do not overcook: the spinach is done when it is wilted and tender but still bright green. Serve immediately.