Creamed Spinach Bistola

Name: Creamed Spinach Bistola
Yield: 4
Ingredients: Collard greens, but Ugo Tognazzi would have used spinach for a more authentic flavor.; 1 medium onion, chopped; 3 spoons (of soup) of butter; nutmeg, salt, and black pepper to taste; 1/3 cup grated Parmesan cheese

1
Collard greens, but Ugo Tognazzi would have used spinach for a more authentic flavor.
2
1 medium onion, chopped
3
3 spoons (of soup) of butter
4
nutmeg, salt, and black pepper to taste
5
1/3 cup grated Parmesan cheese

Ingredients

1
Collard greens, but Ugo Tognazzi would have used spinach for a more authentic flavor.
2
1 medium onion, chopped
3
3 spoons (of soup) of butter
4
nutmeg, salt, and black pepper to taste
5
1/3 cup grated Parmesan cheese

Directions

1
Clean the spinach, rinsing it with cold water, and remove the stems
2
Quickly blanch the spinach leaves in boiling water and salt
3
Drain well and chop
4
In a saucepan melt the butter and onion
5
Bring to a golden brown over medium heat
6
Add the spinach and mix well
7
Add enough cream to cover the spinach and let it simmer until the spinach absorbs all the cream
8
Add salt, pepper, nutmeg to taste, and Parmesan cheese
9
Mix well and serve
10
Serve 4 portions