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Sauteed spinach

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December 26, 2007

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

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