This is a cooling counterpoint to the grill-ades recipe - and easy to throw together after all the work on the other dish.
1 large container of fresh baby spinach
1 cup of half and half
salt
pepper
garlic
olive oil
1 tbsp butter
Heat olive oil in a large pan over medium heat. Add spinach, salt, pepper and garlic and stir until all of the leaves have wilted.
In a separate saucepan, melt the butter. Season with more salt, pepper and garlic. Add the half and half, stir and heat through.
Once the spinach is wilted, pour the cream sauce over the spinach. Stir to combine. Leave over low heat stirring occasionally for 20-25 minutes. Serve.
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