Creamy Spinach

This is lighter than traditional creamed spinach. You can turn it into a spinach gratin by pouring on a little additional cream, topping with a mixture of grated Parmesan and Gruyere, and baking until browned and the pan is bubbling. When squeezing the spinach, save the last tablespoons of green juice to flavor soup.


Creamy Spinach

by 3  people


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Ingredients
  • 3   bunches 
    spinach (10 to 12 ounces each), trimmed and washed
  • 2   tablespoons 
    unsalted butter
  • 1/4  cup 
    minced scallions or spring onions (white and light green parts)
  • 3/4  cup 
    heavy cream
  •  
    Scant 1/2 teaspoon salt, or to taste
  •  
    Freshly ground black pepper
Directions
1.
Bring a large pot of water to a boil, salting it well (about 1 tablespoon) Add the spinach to the boiling water and cover the pot to return it to a boil. Uncover and boil the spinach until it wilts completely, about 1 min. Drain in a colander and hold the colander under cold running water to cool the spinach. Squeeze the spinach with your hands to remove excess water. (Don't worry about losing vitamins; you're mostly squeezing out water.) Chop the spinach coarsely (you should have about 1 cup); set aside.
2.
In a large skillet over medium heat, melt the butter. Add the scallions and cook for 2 minutes, stirring occasionally. Add the chopped spinach, the cream, and the salt. Raise the heat to medium high. Cook, breaking up the spinach with a wooden spoon, until the spinach is tender and has absorbed most but not all of the cream and the pan is still a bit saucy, 3 to 5 minutes. Remove from the heat, season with black pepper, adjust the seasonings as needed, and serve.
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