Creamed Spinach

1. 1

   Stem, wash, and drain: 1 pound spinach.

2. 2

   Melt in a heavy pan over medium heat: 2 tablespoons butter.

3. 3

   Add: 1 medium onion, diced small.

4. 4

   Cook until tender, about 7 minutes, then add the spinach and cook until just wilted.

5. 5

   If there is a lot of liquid in the pan, bunch the spinach to one side, press it to squeeze out as much liquid as possible, and pour it off.

6. 6

   Return the pan to the stove and add: Salt, 1/3 cup heavy cream or creme fraiche.

7. 7

   Cook at a boil until the cream has reduced and thickened around the spinach.

8. 8

   Taste for salt and adjust as needed and finish with: Fresh-ground black or white pepper.

9. 9

   Add 2 garlic cloves, chopped fine, with the salt and cream.

10. 10

    Finish the dish with a squeeze of lemon juice or a sprinkle of wine vinegar.

11. 11

    Add 1/8 teaspoon or so of freshly grated nutmeg with the salt and cream.

12. 12

    Use 1/2 cup White Sauce (Bechamel Sauce; page 225) in place of the cream, and simmer gently for 5 minutes.

No additional tips available.