| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Entré or si, To post | 2 | Servings | |
INGREDIENTS
| 1/4 | c | Cream; or more as needed |
| 1 | Clove Garlic; smashed | |
| 1 | lg | Bunch Of Spinach With Small Leaves; stems removed |
| 2 | ts | Butter |
| Salt And Freshly Milled White Pepper | ||
| Grated Nutmeg | ||
| 2 | Pcs Thin White Toast; cut in triangles |
INSTRUCTIONS
Heat cream with the garlic until fine bubbles form on the surgace, then turn off the heat and set aside. Wash the spinach but don't dry. Put leaves into lge. skillet, add a few pinches of salt and cook over high heat, turning occasionally, until leaves are wilted and bright green, about 3 to 5 min. Rinse then squeeze out excess water and finely chop. Melt butter in a skillet, add spinach and cook until pan is dry. Pour cream thru a strainer directly into the pan and simmer until it thickens slightly. Taste for salt a season with pepper an a few scrapings of nutmeg. Set the toast pieces on plates and mound spinach over them. Makes 2 servings. Palm Beach Post--3/5/98 billspa@icanect.net Formatted with TXTOMC by: billspa@icanect.net Recipe by: Palm Beach Post Food Section Posted to MC-Recipe Digest by Bill Spalding <billspa@icanect.net> on Mar 29, 1998
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