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|
|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