Pom Sauteed Spinach With Almond Cream

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   1. Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)

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   2. Heat a large skillet and add 1 tablespoon of olive oil.

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   3. Stir in crushed garlic and cook until fragrant.

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   4. Add washed spinach a handful at a time and cook until all is wilted.

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   5. Add salt and pepper and turn until cooked slightly but still bright green; set aside.

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   6. In a food processor, grind almonds until fine.

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   7. In a saucepan, heat heavy cream.

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   8. Add nutmeg and almonds to cream; stir until hot.

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   9. Serve over sauted spinach.

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    10. Sprinkle with arils.

* Per serving · 4 servings · Values may vary.