Title: The Palm's Creamed Spinach
Categories: Vegetable
Yield: 4 Servings

from Executive Chef Sang Ek via Jack Poulter

Serves four:

3 pk (10 oz each) frozen spinach 1/4 lb butter 1 T minced garlic 1 c half-and-half 1 t Maggi liquid seasoning salt to taste 1 pn baking soda

Cook spinach according to the label's directions, and while cooking, sprinkle with a bit of salt and a pinch of baking soda, which helps preserve the vivid green color.

When the spinach is tender, drain in a colander and then chop the spinach, fine. Melt the butter in a saucepan over medium heat, add the garlic and stir occasionally until the garlic is light brown, then add the rest of the ingredients and simmer over low heat, stirring frequently to make sure the spinach doesn't burn, for about 30 minutes.

Let loose and eat with The Palm's onion rings as an indulgent snack.

_Larousse Gastronomique_ Prosper Montagne, 1938. Crown edition, 1961. Typos by Jeff Pruett.

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