Wilted spinach with mead sauce
Spinach, 8 oz Fresh leaf, sans stem
Garlic, 3 large cloves, sliced very thin
Butter, 4 oz drawn
Saffron Mead, 4 oz
Nutmeg, grated fresh pinch
Cinnamon, ground pinch
Ginger, ground pinch
Arrowroot, 2 tablespoons
Saffron, 3-5 stigmas
Salt & Pepper to taste
Pecorino Romano, grated
Melt 1 stick of butter over medium heat in a saucepan, bring to a boil until the solids separate. Leaving the solids in the pan, ladle 4 oz of the clarified butter to a measuring cup. While warm mix in nutmeg, cinnamon, ginger, salt & pepper then add the saffron. Prepare butter at least an hour before cooking spinach.
In a heavy skillet Sauté garlic in prepared butter until translucent then add spinach, using tongs, keep turning the spinach so it all cooks, when dark green in color and going limp it's done, remove spinach, don't over cook it.
Mix arrowroot and mead with a whisk, add to butter in pan and bring this to a boil, reduce heat and stir continually until thick.
Ladle sauce onto small plates, top with spinach then grate cheese over the dish.