2 pkgs. frozen chopped spinach
1 very lg. garlic pod
1/8 lb. butter
1 can cream of mushroom soup
Salt and pepper to taste

Cook and drain spinach thoroughly. Grate garlic and put in skillet with butter and let simmer 3-4 minutes. Add spinach and mix. Add soup, salt and pepper to taste, and mix. Keep warm in top of double boiler. Good companion to artichoke hearts with roquefort.