Recipe - Creamed Spinach With Toast

One fourth cup Cream; or more as needed
1 Clove Garlic; smashed
1 lg Bunch Of Spinach With Small
Leaves; stems removed
2 teaspoon Butter
Salt And Freshly Milled
White Pepper
Grated Nutmeg
2 Pcs Thin White Toast; cut in
triangles

Heat cream with the garlic until fine bubbles form on the surgace, then
turn off the heat and set aside. Wash the spinach but don't dry.

Put leaves into lge. skillet, add a few pinches of salt and cook over high
heat, turning occasionally, until leaves are wilted and bright green, about
3 to 5 min. Rinse then squeeze out excess water and finely chop.

Melt butter in a skillet, add spinach and cook until pan is dry. Pour cream
thru a strainer directly into the pan and simmer until it thickens
slightly.

Taste for salt a season with pepper an a few scrapings of nutmeg. Set the
toast pieces on plates and mound spinach over them.

Makes 2 servings.

Palm Beach Post3/5/98 billspa@icanect.net

Formatted with TXTOMC by: billspa@icanect.net

Recipe by: Palm Beach Post Food Section

Posted to MCRecipe Digest by Bill Spalding billspa@icanect.net on Mar
29, 1998