Ingredients
2 packages (6 ounces each) fresh baby spinach, coarsely chopped2 tablespoons water2 teaspoons butter1/2 cup heavy whipping cream2 teaspoons grated lemon zest1/2 teaspoon minced garlic1/8 teaspoon crushed red pepper flakes1/2 cup grated Parmesan cheese2/3 cup onion and garlic salad croutons, crushed
Preparation
Place spinach and water in a Dutch oven; cover and cook for 3 minutes or until wilted. Drain and set aside.
In the same pan, melt butter. Stir in the cream, lemon zest, garlic and pepper flakes; bring to a gentle boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly reduced. Stir in cheese and spinach; heat through. Sprinkle with croutons.
