EASY CREAMED SPINACH- FOOD & WINE
Steps:
- 1. Steam spinach in bags in microwave, 2 min. Let cool, squeeze out as much liquid as possible.
- 2. In large skillet, cook the butter, shallots, and garlic over moderate heat, stirring occasionally, until soft and translucent but not browned, about 5 min. Remove from head, add Cognac and Pernod. Flame. Stir in spinach, cream, and thyme. Bring to a boil and cook, stirring, until thickened, several minutes. Discard thyme sprigs. Season with nutmeg, salt, and white pepper. Transfer to a bowl and serve hot.
- Can be made and refrigerated overnight.
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