Sautéed Spinach

• 1 Spanish onion, finely chopped
• 1 clove garlic, finely chopped
• 6 tablespoons

Sauté finely-chopped onions and garlic until transparent in 2 tablespoons each of butter and oil. Drain cooked spinach; chop finely and add to vegetable mixture. Cook over low heat, stirring constantly, until fats are absorbed.

Stir in cream, breadcrumbs and cheese; season to taste with salt