Serves 4 to 6
For the shallots:
Vegetable oil for frying
2 large shallots, thinly sliced
1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper to taste
For the spinach:
Three 1-pound bunches fresh spinach, large stems removed
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 1/4 cups whole milk, heated
Pinch freshly grated nutmeg
Kosher salt and freshly ground black pepper to taste
Kosher salt and freshly ground black pepper to taste
To prepare the shallots fill a deep saucepan with about 2 inches of
vegetable oil. Heat over medium heat until a deep-fat thermometer reads
360ºF. (Alternatively, use an electric deep-fat fryer.) Toss the
shallots with the flour in a large bowl to coat. Transfer to a strainer
and shake to remove the excess flour. Add the shallots to the hot oil
and cook until golden brown, about 2 minutes. Remove the shallots with a
slotted spoon, drain on paper towels and sprinkle with salt and pepper.
Wash the spinach in several changes of cold water. Drain in a
colander and pile into a large nonreactive pot. Place the pot over
medium heat and cook, stirring, until just wilted, about 3 minutes. (The
spinach will steam and cook in the water clinging to its leaves.) Drain
and rinse under cold running water. Use your hands to squeeze out the
water. Transfer to a work surface and chop coarse. Melt the butter in a
small saucepan over medium heat. Add the flour and cook, stirring, for 2
minutes. Pour in the milk, whisking constantly, and increase the heat
to medium high. Bring to a simmer, stirring often, and cook until thick
and smooth, 3 to 5 minutes. Season with nutmeg, salt, and pepper. Stir
in the spinach just before serving, and warm through over low heat,
about 3 minutes. Serve the spinach garnished with the fried shallots.
