1-1/4 lb. fresh or 10 oz frozen spinach
1/4 cup soy “cream”
1 Tbsp. parmesan cheese
1/2 tsp. ground nutmeg
If using fresh spinach, wash & pick over the leaves, removing any large stems. Place wet leaves in large saucepan and cook, covered, over medium heat until tender, 4-5 minutes. If using frozen spinach, thaw in microwave or steamer.
Place cream in a large, non-stick skillet over medium heat. Bring to a boil and cook until slightly thickened, 2-3 minutes. Reduce heat to low and add cheese and nutmeg.
Squeeze excess water from spinach. Add spinach to sauce and cook over low heat, stirring constantly, until heated through and well-blended.
Spinach is great in any form. Serving it cooked with a small amount of fat makes the nutrients more available for your body to use.
Small amounts of cheese – in this case, just 1 tablespoon of Parmesan – can really enhance a dish. It’s only when you get carried away (double cheese pizza, for example) that cheese can become a problem.