Easy Creamed Spinach

Adapted from Alice Water's 'The Art of Simple Food', this recipe quickly combines a handful of ingredients into a delicious side dish. If you want to double or triple this recipe, use a 12 quart stock pot or add spinach in several additions until it wilts and there is enough room to add more spinach.

Side Dishes

Prep: 5 min
Cook: 15 min
Total: 20 min
Serves 4

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.

From MakeBetterFood.com. May 16, 2012. (makebetterfood.com/recipes/creamed-spinach/). Adapted from Waters, Alice. The Art of Simple Food. (Clarkson Potter, NY. 2007) p. 312.