Spinach: outrageous! (and delicious!)

Tristero at Hullabaloo shares a recipe for a simple dish of pureed spinach and notes, "If you think this isn't a post about politics, then you don't know Jack about politics in 21st Century America."

Heigh-ho! Why do you think Food & Drink is the largest entry in our category cloud?
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P.S. The dish would be quite wonderful if you chopped the blanched spinach by hand (don't ever waste your energy chopping uncooked spinach) before adding it into the garlic and shallots. It really doesn't need to be like creamed spinach. It merely needs to be.

To make it even simpler, saute the garlic and shallots till they're translucent, and then wilt the spinach (yes, baby spinach) directly in the pan. No chopping or blending. We do this all the time. It makes a great base for a dish of sauteed shrimp or scallops, or as a side for any nice piece of meat. Squeeze some lemon on it. It's delicious at room temperature. It may be the most useful and elegant dish in your kitchen repertoire.