2 10 ounce bag spinach (large stems removed) or two 10-oz. pkg. frozen chopped spinach, thawed
1/2 cup chopped onion
2 - 3 cloves garlic, minced
2 tablespoons butter
1 cup whipping cream
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
In a large pot of rapidly boiling salted water cook fresh spinach (if using) for 1 minute. Drain well, squeezing out excess liquid. Pat dry with paper towels. Snip spinach with kitchen shears to coarsely chop; set aside. If using frozen spinach, drain well, squeezing out excess liquid.
In a large skillet cook onion and garlic in hot butter about 5 minutes. Stir in cream, pepper, salt, and nutmeg. Bring onion mixture to boiling; cook, uncovered, until cream begins to thicken. Add spinach. Simmer, uncovered, about 2 minutes or until thickened. Season to taste with additional salt and pepper. Makes 4 servings.
Per Serving: cal. (kcal) 312, Fat, total (g) 29, chol. (mg) 98, sat. fat (g) 17, carb. (g) 11, Monosaturated fat (g) 9, Polyunsaturated fat (g) 1, fiber (g) 4, sugar (g) 2, pro. (g) 6, vit. A (IU) 16520.68, vit. C (mg) 49.01, Thiamin (mg) 0.16, Riboflavin (mg) 0.4, Niacin (mg) 1.18, Pyridoxine (Vit. B6) (mg) 0.41, Folate (µg) 338.67, Cobalamin (Vit. B12) (µg) 0.12, sodium (mg) 347, Potassium (mg) 1035, calcium (mg) 222.13, iron (mg) 4.86, Percent Daily Values are based on a 2,000 calorie diet