Baby spinach (200g) or the equivalent of frozen spinach
2 cloves garlic finely chopped or thinly sliced
1 srig thyme (or a bit of dried thyme)
1 small finelly chopped shallot
butter , EVOO
1 tablespoon heavy cream
Remove the stalks and wash the spinach, dry thoroughly.
Start by melting the butter in a large frying pan with a dash of olive oil,
add shallot, thyme sprig or dried thyme and garlic cut into thin slices.
Sauté one minute until the garlic is just beginning to brown and release its fragrance.
Remove and reserve the thyme.
Add the spinach, cover and for two minutes, to let them wilt, remove the cover,
add salt and pepper and stir to mix with garlic and butter. On gentle heat, they will start
to lose their water. Cook another two or three minutes until the spinach no longer let juice out.
Stir in the cream with the thyme sprig. Mix well, taste and add if necessary
salt or pepper. Cook one more minute to let the cream thicken a
little and give the spinach a creamy look. Keep warm.