Wednesday, March 14, 2007


Spinach (fresh or frozen)
Optional parmesan cheese

The fresh spinach will require chopping (if you have a food processor this would be the quickest way), but the frozen chopped will need to be thawed, and have the moisture drained out of it (if you don't have a food processor, this will save loads of time).

Saute a clove or two of pressed garlic in a little butter, then toss in the prepared spinach, cooking just until thoroughly warmed (if from frozen) or wilted (if fresh chopped). Now pour in some cream and heat through - don't let it boil, or you'll cause the cream to break (it'll make ugly clumps). If you want to be really elegant about it, give it a sprinkle of parmesan - fresh grated, if you're a purist.

Submitted by Calianna

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