4-6 servings
Can also serve as a filling for mushrooms and zucchini, cannelloni, ravioli, and pancakes or crepes.
Wash thoroughly but do not dry:
1.5-2 pounds spinach, stemmed
Place in large saucepan over medium heat and cook, covered, until wilted. About 4-5 minutes.
Remove to colander, rinse, and press out water.
Finely chop.
Boil in large skillet:
0.5 cup heavy cream
Add cooked spinach.
Season with:
0.5 teaspoon salt
grated or ground nutmeg to taste
ground black pepper to taste
Cook over medium heat until cream has reduced, about 3 minutes.
