Wednesday, July 7, 2010
Typically, I wilt spinach leaves with heated red sauce and throw in some gluten free pasta, but tonight I was reminded of my frozen food debacle and decided I wanted to "cream" my own greens. So much better than frozen! It might even cook faster than the five to seven nuking minutes required by the previously mentioned frozen fare.
Melt 1/4 to 1/2 tablespoon of butter in a pan. Throw in a couple handfuls of baby spinach leaves until they are fully wilted. Sprinkle with a tablespoon or so of sharp white cheese, stir, and voila!