Saving Spinach

So I found a bag of unopened baby spinach in the back of my fridge. It was just beyond salad eat-ability due to soggy wilt-age. So, I took some cues from the Madeira Spinach idea and sauteed some onions, shallots, and garlic in butter. Added the entire washed bag of spinach on top, spiced with cinnamon, nutmeg and salt and used some cheap rum and simmered. It tasted good. Nothing terribly gourmet, but when is cooked spinach ever gourmet, eh?


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