Ingredients: 4 oz. spinach, steamed and cleaned 1 tsp. whole butter 1/2 tsp. garlic, chopped 1/4 tsp. kosher salt 1/8 tsp. black pepper, freshly ground pinch ground nutmeg 1 oz. court-bouillon
Preparation:
Heat butter in sauce pan over medium heat. Add garlic and spinach when butter foams. Season with salt, pepper and nutmeg. Cook until spinach begins to wilt. Add court-bouillon. Cook until spinach is completely wilted and tender. Spinach must be served immediately. Never re-cook spinach or add uncooked. Chef: Leonard P. Russo - W.A. Frost 5/22/2001
