| 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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