Creamed Spinach with Truffle Oil

Fresh truffles cost hundreds of dollars per pound.
A drizzle of truffle oil gives a similar flavor
and aroma for a fraction of the price.


Ingredients:
2 tablespoons (1/4 stick) butter
1 large shallot, chopped
1 1/2 9-ounce bags fresh spinach leaves
1/2 cup cream
truffle oil

Directions:
Melt butter in large nonstick skillet
Add shallot, sauté 2 minutes.
Add spinach, 1/3 at a time,
to skillet and toss over medium-high heat,
allowing each batch to wilt slightly
before adding next.
Sauté until all spinach is wilted
and heated through.
Stir in cream and cook until warmed through.
Season with salt, pepper.
Drizzle with truffle oil.
Transfer to bowl and serve.