1 (10 oz.) pkg. frozen chopped spinach
1/2 c. unsalted butter
1 sm. onion, chopped
4 green onions, chopped
2 tbsp. minced parsley, preferably flat leaf
1 tsp. freshly ground black pepper
1/4 tsp. red pepper (cayenne)
1/2 tsp. ground ginger
Salt to taste
3 c. cooked white rice
1/4 c. dry sherry

Thaw frozen spinach thoroughly; press out all moisture. In a deep 12 inch skillet over medium heat, melt butter. Add onion; cook until slightly wilted and transparent, about 5 minutes. Add drained spinach, green onions, parsley, black pepper, cayenne, ginger and salt. Cook, stirring, 5 minutes. Add rice; stir until combined. Add sherry; cook until heated through and bubbly, about 5 minutes. Spoon into a serving dish. Makes 4-6 servings.