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Stir in mole and 2 teaspoons kosher salt, and bring to a simmer over medium.

While cream simmers, melt 2 tablespoons butter in a large skillet over medium-high.Add 1 cup onion and 1 1/2 tablespoons garlic, and cook, stirring often, until onion is translucent and just tender, about 3 minutes.

Carefully transfer hot cream and onion mixture to blender with spinach.Process until bright green and smooth, about 1 minute.Stir in 1 teaspoon salt and 1/4 teaspoon pepper..

Melt remaining 2 tablespoons butter in same skillet over medium.Add remaining 1/2 cup onion, remaining 1/2 tablespoon garlic, and remaining 1/4 teaspoon pepper.

Cook, stirring often, until onion is translucent and just tender, about 3 minutes.. Set aside about 1/4 cup reserved blanched sprout leaves for garnish.

Add reserved raw shaved sprouts and remaining blanched sprout leaves to skillet; cook over medium, stirring constantly, until shaved sprouts begin to wilt, about 1 minute.This decanter doesn’t have a pour spout, which makes it more difficult to pour.

It requires a bit more finesse and control over the piece..Looking for a decanter that also doubles as a conversation piece?

Then this uniquely designed option from Ichendorf is just the ticket.Designed in Italy using borosilicate glass, this two-toned option has a gorgeous yellow-orange hue at the top, balanced by clear glass on the base.