Leaf Spinach in Cream Sauce
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Leaf Spinach in Cream Sauce Recipe
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- 2¼ lbs. fresh spinach
- 2 tablespoons butter
- ⅓ cup heavy cream
- Salt to taste
- Freshly ground pepper to taste
- 1/8 teaspoon freshly grated nutmeg
- 1 tablespoon finely chopped shallots
- Pick over spinach and discard any tough stems and blemished leaves.
- RInse spinach well and pat or spin dry.
- Heat butter in deep, heavy skillet or casserole and add spinach.
- Turn it over until it wilts.
- Add cream, salt, pepper and nutmeg and toss.
- Cook about 1 minute and add shallots.
- Cook about 30 seconds and serve.