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Credit: Tyler Mock, Food and Beverage Director, Epic restaurant, Columbus, Ga.; Executive Sous Chef, RiverMill Event Centre, Columbus
Sizzle, Winter 2012
2 T. blended oil
1 T. butter
2 shallots, minced
3 garlic cloves, minced
1½ lbs. fresh spinach
Salt and black pepper, to taste
Method: In large saute pan, add oil and butter until hot. Add shallots and garlic; saute until starts to brown. Add spinach; cook until tender. Adjust seasoning with salt and pepper. Reserve for service.
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