Name: Creamed Spinach
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 3 slices Pancetta, sliced on 3, diced fine; 20 oz Baby Spinach; 3 tbsp unsalted butter; 2 tsp duck fat; ⅓ cup shallots, diced; 2 cloves Roasted Garlic, diced and smashed; 3 tbsp flour; 1 ¾ cups whole milk; ⅓ cup heavy cream; ⅔ cup Grand Pandano Cheese, shaved; ½ tsp white pepper; To Taste, Kosher Salt

3 slices Pancetta, sliced on 3, diced fine

20 oz Baby Spinach

3 tbsp unsalted butter

2 tsp duck fat

⅓ cup shallots, diced

2 cloves Roasted Garlic, diced and smashed

3 tbsp flour

1 ¾ cups whole milk

⅓ cup heavy cream

⅔ cup Grand Pandano Cheese, shaved

½ tsp white pepper

To Taste, Kosher Salt

Slowly saute pancetta until crisp, drain and set aside for garnish of each serving.

"Blanch" spinach in a pot of boiling water for NOT OVER one 45 seconds, add to a cold water bath to stop the cooking, and then squeeze out or spin the excess water from the leaves. Chop the spinach and set aside, letting drain.

Melt the butter and duck fat in a saucepan. Add the garlic and shallots, and cook until just soft.

Add in the flour, stirring it together to form a roux, let cook stirring a few minutes until blonde. Slowly whisk in the milk, then cream and cook until slightly thickened. Finish by stirring in the Grand Pandano, add in the spinach, white pepper and salt.

Top with crisp Pancetta.