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 the President and CEO of the Fairfax Christian School, the founder of Fairfax Scholars and The Scholars Plan, and the author of Creating Scholars: The Handbook for Future-Focused Parents and Educators. An award-winning thought leader with over twenty-five years in education, she has spoken at conferences across five continents on free-market education, quality academics, and strategic career planning.
