Wash thoroughly, but do not dry:
- 1 1/2 to 2 pounds spinach, stemmed
Place in a large saucepan over medium heat and cook, covered in the water clinging to the leaves until wilted, 4 to 5 minutes. Remove to a collander, rinse quickly, and press out as much waster as possible. Finely chop. Bring to a boil in a large skillet:
- 1/2 cup heavy cream
- Add the cooked spinach and season with:
- 1/2 teaspoon salt
- Freshly grated or ground nutmeg to taste
- Ground black pepper to taste
Cook over medium heat until the cream has reduced, about 3 minutes. If the cream reduces more than you want, making the spinach a little dry, moisten it again by adding:
- 2 to 3 tablespoons milk, light cream, or water.
Serve hot, garnished with one of the following:
- hard-boiled eggs, sliced, chopped or pressed through a sieve
- Crumbled cooked bacon
- white sauce or Sauce Mornay
- Hollandaise sauce
- Beurre Blanc
From: The All New All Purpose Joy of Cooking
Gray: This turned out ok. The taste was great but the texture was a little off because the spinach over cooked while we were getting some other things heated up. This cooks so quickly that I would definitely do it last and have everything ready to as you are wrapping this up. I will try this recipe again as it is very simple and easy to do. Enjoy!
Katie: This was good! I think that the spinach got a little too done, but Gray was using however much spinach we had leftover from making salads, so everything was cut down based on how much the spinach weighed. I would definitely try this again and not cook the spinach as much. I have found that I actually like creamed spinach, which was a revelation in itself!