This is a good vegetable dish to accompany a number of main courses, but it goes especially well with stews and braised dishes.
Make sure you have removed all the tough stalks from the spinach and washed the leaves at least once to remove any grit. Drain off any excess water and place in a hot pan with half the butter. Cook for 1–2 minutes on a high heat then remove from the heat and leave to cool. Cut the spinach three or four times to break it down.
In a separate pan, cook the chopped onions and garlic in the remaining butter for a few minutes until soft but not coloured. Add the cream and bring to the boil. Add the spinach and cook for 2 minutes. Season with salt, pepper and nutmeg and serve at once.
© 1994 Gary Rhodes. All rights reserved.