1 Review of Bouchon's Sautéed Spinach With Garlic Confit

From: MarraMamba

On Jun 18, 2009

wow oh wow. First of all the garlic confit is so easy to make once you peel the garlic (if you dont like peeling it, my suggestion would be to go to a restaurant you know and ask if you can buy 45 cloves from their pre peeled ones which most use-they have jugs of prepeeled cloves in the fridge) I used a good olive oil instead of canola, because i plan to not only use the garlic but the oil as well in dishes including salads. The spinach was absolutely fabulous with the confit, i had europes best frozen bc i am only one person, defrosted it, squeezed out the water and sauteed it as directed mashing the garlic cloves (i used two) as i sauteed it. A superb spinach dish, and once you have the confit in the fridge its a snap to put together a tasty and elegant side dish.