Focusing on Weight Loss, Health and Nutrition from the Wasteland of Post-Katrina New Orleans, home of some of the best, unhealthiest food on the planet.
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.