Makes 21/2 cups (4 to 6 servings)
12 cups packed fresh baby spinach
1/2 teaspoon salt, plus more as needed
3 tablespoons vegetable oil
21/2 tablespoons minced shallot
11/2 tablespoons Dijon-
1/2 cup mascarpone cheese
1/2 teaspoon Wondra flour
1/10 teaspoon xanthan gum
1/3 cup cold whole milk
10 tablespoons finely grated Comte cheese
1/2 teaspoon lemon zest (from 1/2 medium lemon)
Freshly ground black pepper
1. Working in batches, cook the spinach in a large saute pan or skillet over medium-high heat with the salt and 11/2 tablespoons of the oil until the spinach has wilted. Transfer to a bowl and allow it to cool. Wrap the cooled spinach in clean cheesecloth and squeeze out any excess moisture. Finely chop the spinach.
2. Heat the remaining 11/2 tablespoons of oil in a medium saucepan over medium heat. Add the shallot and cook, stirring occasionally, until translucent, about 5 minutes. Stir in the chopped spinach and cook for about 3 minutes. Add the mustard and stir until incorporated. Add the mascarpone and stir until melted. Remove from the heat.
3. Whisk together the Wondra flour, xanthan gum, and milk in a small bowl, then add to the spinach. Return the pan to medium heat and heat until barely bubbling. Once the flour mixture has been incorporated into the spinach, remove from the heat.
4. While the spinach is still warm, fold in the grated cheese and season with salt and pepper to taste. Serve warm.
Per serving: 230 calories, 6 grams protein, 6 grams carbohydrates, 19 grams fat, 6 grams saturated fat, 40 milligrams cholesterol, 380 milligrams sodium, 3 grams dietary fiber, no sugar