1 pound frozen spinach
2 tablespoons butter
1 chopped medium onion
1/2 cup cream
1/2 cup grated Parmigiano-Reggiano
Saute onions in butter until transparent on medium heat. Stir in spinach. Stir until heated thoroughly. About 10 minutes. Stir in cream and Parmigiano-Reggiano. Cook another 10 minutes.
Jo A. S. Thoburn is an award-winning educator and the founder of Creating Scholars. Drawing on more than 25 years of experience leading Fairfax Christian School, Thoburn launched Creating Scholars as a platform that helps parents raise resilient, independent thinkers ready for a rapidly changing world. Through the Scholars Plan and The Scholars Report newsletter, she shares practical, battle-tested strategies for lasting student success.
