I sauteed the spinach in a lot of butter.  When it was done I added cream
cheese and bacon.  MMMMM MMMM Good!

Lori

Try this recipe for Indian Spinach and Cheese Curry

1.25 cups oil
7 oz paneer (see below)
3 tomatoes
1 tsp ground cumin
1.5 tsp chili powder
1 tsp salt
14 oz spinach (fresh or frozen)
3 green chilies

Heat oil in frying pan and add cubed paneer and fry, stirring
occasionally until golden brown.  Remove paneer from pan with perforated
spoon and leave to drain paper towel.

Add tomatoes to remaining oil in pan and stir fry, breaking up tomatoes
for 5 min.

Add ground cumin, chili powder and salt.  Mix well.

Add spinach and stir-fry over low heat for 7-10 min.

Add green chilies and paneer and cook, stirring, for another 2 minutes.

Serve.

There's paneer (homemade cheese) in the above recipe and here's how to
make that:

Boil 1 litre milk slowly over low heat, then add 2 tbsp lemon juice,
stirring continuously and gently until the milk begins to curdle.
Strain the curdled milk through a sieve.  Set aside under a heavy
weight for about 1.5 to 2 hours to press to a flat shape about 1 cm
thick.  once set, the paneer can be cut, like cheese, into whatever
shape is required.

For starters, use baby spinach, not nearly as bitter as the mature
stuff.  You can cook a few slices of bacon and when the fat is
rendered, chop up the bacon, toss the spinach into the pan with the
grease and stir around until the spinach starts to "wilt."  Then add
the bacon bits back into it.  You can splash on some vinegar if you
want too to liven it up (just a splash).

Why obsess over it?  Just eat your fresh spinach in a salad or however
you want to prepare it, and allow the rest of your family to eat it
however *they* want it prepared.  Fresh spinach salad takes so little
preparation  that it hardly counts.

BTW, spinach is one of the absolute best veggies for maximizing your
body's ability to metabolize calcium.  I almost always take a large
spinach salad for lunch.  I put a dash of salad dressing and a couple
of tsp of olive oil in the bottom of a tupperware container, then pile
in the baby spinach.  Then at lunch time, I shake the container
vigorously to mix in the dressing (I kid my co-workers by telling them
that's my pre-lunch workout).  That way, the dressing doesn't wilt the
leaves.

---
Howard Lee Harkness
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I stirfry spinach in a little butter, add crushed garlic and sprinkle with dry
roasted peanuts!

There a nice one at a restaurant I  like...they blanch some spinach,
put it in a deep dish, cover with shredded mozzarella, and broil it
until it is nice and bubbly.  I think they put garlic and pepper and
stuff too.  Delish!