2 pounds Spinach, washed
3/4 cup Heavy Cream
2 ounces (4 tablespoons) unsalted Butter
- 1/2 teaspoon Salt (Sea Salt or Kosher)
1 teaspoon fresh ground Black Pepper
3 quarts Boiling Salted Water (to cook Spinach in)
Place Spinach in boiling water. The water will stop boiling when you put the spinach in.
Once the water comes back to the boil, cook for 30 seconds, then turn heat off. Drain the cooked spinach into a colander.
Fill the pot you cooked the spinach in with cold water. Add the spinach and let sit for 2 minutes.
Drain the spinach again in the colander. Let sit.
Put the Cream in a small sauce pan and turn the heat on to mediu. Add a pinch of salt, and cook the cream over medium heat for about 5 minutes, until the cream starts to thicken. Turn heat off.
Remove the spinach from colander, and squeeze the spincah to get as much possible water out of the spinach.
- Spinach on a cutting board, and roughly chop the spinach with a chefs knife.
- Dump any remaining water that was in the pot you cooked the spinach in. Make sure the pot is dry. Place butter in the pot and heat on low heat until the butter melts.
- Add the spinach to the pot with the Salt and Black Pepper. Heat for one minute on medium heat.
- Add the cream to the pot with the spinach and cook on medium heat for two minutes. Lower heat to low and cook another 3 minutes on low heat.
- Turn off heat and serve the Creamed Spinach with a Steak, Chicken, Fish or whatever you like.
- Enjoy!
