Howdy, LOVE Spinach!! Whdaya got???

https://cooking.nytimes.com/recipes/12381-provencal-spinach-gratin?smid=ck-recipe-iOS-share

I make mine with plenty of garlic sauteed with thinly sliced shallot in olive oil until tender and garlic is just beginning to brown. I use my garlic shaver for the garlic, but diced is fine if you don't have one. Splash the pan with around half a cup of good sherry and reduce down to a few tablespoons. Add in a pint or so of heavy cream and slowly bring to a simmer. When the cream comes to temp, start adding the spinach. A pint of cream is about right for a big bag of spinach. Bring to a rolling simmer once spinach is added and reduce by about half. Add about 4 oz of fresh grated parmesean and dash or two of maggi, fish sauce, or soy. Season with salt, pepper, and fresh grated nutmeg. I'll typically pop it under the broiler until lightly browned for serving

Fido: Thanks, on the spinach do you wilt it in hot water or just add to simmering cream base?

Straight to the cream. It's more common to wilt in simmering water for recipes that make a bechamel based sauce..

It's not fancy, but it's quick and tasty.

https://www.mccormick.com/stubbs/recipes/side/stubbs-serrano-pepper-cheese-spinach

Thanks again Fido, worked great!

Ttt for tonight