Creamed Spinach.

2 (10 ounce) bags spinach, large stems removed or
2 (10 ounce) packages frozen chopped spinach, thawed

1/2 cup chopped onion.

2 to 3 cloves garlic, minced

2 tablespoons butter.

1 cup whipping cream.

1/2 teaspoon freshly ground black pepper.

1/4 teaspoons salt.

1/4 teaspoon ground nutmeg

In a large pot of rapidly boiling, salted water cook fresh spinach for one minute.

Drain well, squeezing out excess liquid. Pat dry with paper towels. Snip spinach

with kitchen shears to coarsely chop; set aside. If using frozen spinach, drain well,

squeezing out excess liquid. In a large skillet, cook onion and garlic in hot butter

about five minutes. Stir in cream, salt and pepper and nutmeg. Bring onion mixture to

boiling; cook, uncovered, until cream begins to thicken. Add spinach. Simmer,

uncovered, about two minutes or until thickened. Season to taste with additional

salt and pepper. Makes four servings.