This is not Popeye’s spinach, it’s soooo much better! Check out the cannamilk post found here to make the cannacream. Just substitute heavy cream for milk. Remember that the cream reduces a little bit when the cannabis is simmering away in it so add a little more than what you think you’ll need (about 1.5-1.75 cups to make 1 1/4 cups of cannacream). Any questions, hit me up on my email or leave a comment below.
3 (10 ounce) bags clean fresh spinach, roughly chopped
1 1/4 cups heavy cannacream
1/4 cup butter
2 tablespoons minced garlic
3 tablespoons minced white onion
1 1/4 cups shredded provolone cheese
1/2 cup freshly grated Parmesan cheese
salt and pepper to taste
1. Heat a large skillet over medium-high heat. Add spinach and cook until wilted, stirring constantly. Remove from the skillet and drain in a colander. Try to squeeze out as much liquid as possible.
2. Melt the butter in the skillet over medium heat. Add garlic and onions; cook and stir until tender, about 5 minutes. Add the spinach and stir in the cannacream. Sprinkle in the provolone cheese and stir to melt and coat the spinach. Once the provolone has melted, stir in the Parmesan cheese and continue to cook and stir until thickened. Season with salt and pepper and serve hot.
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