R.O.D.-Spinach in Garlicky Cream

I mad the R.O.D. from Wednesday, substitutting turkey cutlets for the veal.  It was really good and the sauce would be good on pork or chicken too.  I made this as a side dish and it was AWESOME!!!!  I cut the recipe in half as I am the ONLY one in my house that will eat any kind of "greens".  The original recipe called for Swiss Chard, but I could not find that either.

(I got the original recipe from a low carb Yahoo group that I belong to.)

SPINACH IN GARLICKY CREAM

Prep: 15 minutes
Cook: 10 minutes
Makes: 6 servings

You'll need a very large non-stick skillet, or 2 medium-size ones, to
accommodate the leaves until they wilt down. This recipe also works
well with other tender greens such as Swiss chard, beet greens, kohlrabi
greens, Tuscan kale and dandelion greens. Adjust the cooking time to
be sure the stems are tender and the leaves nicely wilted and tender.

* 2 bunches (about 2 pounds total) spinach, well rinsed

* 2 tablespoons unsalted butter

* 4 cloves garlic, finely chopped

* 1/2 teaspoon salt

* 1/4 cup whipping cream

* 1/8 teaspoon freshly ground nutmeg

* Freshly ground pepper

1. Trim off and discard tough ends from stalks. Cut remaining stalks
into 1/2-inch pieces. Roll up leaves and cut crosswise into 1/2-inch
wide pieces.

2. Melt butter in a very large skillet over medium heat. Add chard
stems; cook, stirring, 3 minutes. Add garlic and salt; cook,
stirring, 30 seconds. Stir in the leaves and cream; cook over
medium-high heat, stirring, until leaves are wilted and pan juices
reduce, 5-6 minutes. Season with nutmeg and pepper to taste.

Nutrition information
Per serving: 97 calories, 66 percent of calories from fat, 7.8 g fat,
4.7 g saturated fat, 23 mg cholesterol, 6.2 g carbohydrates, 2.9 g
protein, 495 mg sodium, 2.3 g fiber