Easy Creamed Spinach

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• Easy Creamed Spinach

• 1 pound spinach
• Wash, stem, and drain spinach. Set aside.
• 2 tablespoons butter
• Melt butter in a large stock pot of Dutch oven over medium heat.
• 1 medium onion, diced small (optional)
• If including onion, add to pot and cook until tender, about 5 minutes.
• reserved spinach
• Add spinach to pot and cook, stirring frequently, until just wilted, about 3-5 minutes.
• If you find that there is a lot of liquid, move the spinach to one side and try to squeeze out excess liquid with a pair of tongs. Drain excess liquid and return to heat.
• ⅓ cup heavy cream
• ½ teaspoon salt, or to taste
• Add heavy cream and salt to pot and stir to combine. Cook until reduced and cream has thickened around the spinach, about 5 minutes.
• ½ teaspoon fresh ground black pepper
• Add pepper and additional salt as desired to taste.
• Serve hot or warm.

• 1 pound spinach
• 2 tablespoons butter
• 1 medium onion, diced small (optional)
• reserved spinach
• ⅓ cup heavy cream
• ½ teaspoon salt, or to taste
• ½ teaspoon fresh ground black pepper

1. Wash, stem, and drain spinach. Set aside.
2. Melt butter in a large stock pot of Dutch oven over medium heat.
3. If including onion, add to pot and cook until tender, about 5 minutes.
4. Add spinach to pot and cook, stirring frequently, until just wilted, about 3-5 minutes.
5. If you find that there is a lot of liquid, move the spinach to one side and try to squeeze out excess liquid with a pair of tongs. Drain excess liquid and return to heat.
6. Add heavy cream and salt to pot and stir to combine. Cook until reduced and cream has thickened around the spinach, about 5 minutes.
7. Add pepper and additional salt as desired to taste.
8. Serve hot or warm.