4 bunches parsely cream 1 large bunch English spinach 1 clove garlic, crushed
Remove and discard the parsley stalks. Wash leaves in several changes of water. Plunge into boiling salt water and cook for 5 minutes; drain and refresh in cold water. Drain and squeeze dry.
In a food processor, process the cooked parsley to a smooth paste with a little cream.
Trim stalks from spinach and wash the leaves in several changes of water. Shake well. Place in a saucepan (with the water remaining on the leaves) and add garlic. Season to taste with salt and freshly ground black pepper; cover and cook over medium heat for 1 minute, or until spinach softens. Remove the lid and stir over high heat until liquid evaporates.
Add the parsely purée and enough cream to form a sauce consistency. Stir over low heat for 2 minutes and serve.