Italian Spinach

From The New Times Cook Book, Revised Edition, by Craig Claiborn.

(This isn’t the creamed spinach recipe I mention in the review – although I’m happy to share that too – but this quick and easy recipe for spinach gave me one more way to enjoy my favorite leafy green.)

4 Servings

3 pounds spinach, well washed and trimmed

1 tablespoon butter

1 tablespoon olive oil

1 garlic clove, finely chopped

Salt to taste

¼ teaspoon cayenne

Coarsely grated Parmesan cheese

1.       1  Cut the spinach into coarse shreds. Plunge into boiling salted water to cover and parboil 30 seconds. Drain well and place in a baking dish.

2.      2  In a skillet heat the butter and olive oil. Add the garlic, salt and cayenne and cook over low heat 5 minutes. Combine the oil mixture with the spinach and sprinkle with cheese and additional butter, melted. Brown quickly under a broiler.