Serves 8
Blanch the spinach a day in advance. Reheat it in butter just before serving.
| Salt and pepper, to taste | |
| 3 | pounds fresh spinach, washed well and stemmed |
| 2 | tablespoons butter |
| 1 | clove garlic, finely chopped |
| 1/4 | cup heavy cream |
1. In a large pot of boiling salted water, cook the spinach for 2 minutes or until it wilts. Drain it into a colander and run cold tap water on the spinach until it cools. With your hands, squeeze any excess moisture out of the spinach. Transfer to a cutting board and chop coarsely.
2. In a large skillet, melt the butter. Add the garlic and cook it over medium heat, stirring constantly, for 1 minute. Add the spinach and cook over medium-low heat, tossing it, to coat it with butter. Add plenty of salt and pepper.
3. Stir in the cream and cook for 1 minute just to heat it. - Julie Riven
© Copyright 2007 Globe Newspaper Company.
