- 2 pounds fresh spinach, (10 cups, yields 2 to 3 cups of cooked spinach )
- 1 tablespoon butter
- 1 clove garlic, smashed
- 1 cup heavy whipping cream
- 1/2 cup parmesan cheese
- Salt and pepper
Sauté the spinach in the butter. Once it wilts by half, add the garlic. Sauté until the spinach is fully wilted.
Add the cream and cheese. Reduce for 2 minutes, until it’s bubbly and perfect. Add salt and pepper to taste. Serve alongside a ribeye.
Excerpt from Rustic Joyful Food: Generations by Danielle C. Kartes. Copyright © 2017 by Danielle C. Kartes. Used with permission by Lavender Press. All rights reserved.