Brussels Sprouts 'Ogre Rice' - cooking recipe

Ingredients

8 Brussels sprouts, quartered
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup milk
1 cup baby spinach leaves
1 tablespoon butter
salt and ground black pepper to taste

Preparation

Cook Brussels sprouts in a saucepan over medium heat until slightly softened, about 5 minutes. Reduce heat and add cream of mushroom soup. Whisk in milk and spinach. Reduce heat and simmer, stirring occasionally, for 15 minutes.
Stir butter into the saucepan and remove from heat. Season with salt and pepper.