Creamy Spinach

1. 1

   Bring a large saucepan of salted water to a boil.

2. 2

   Add the spinach and blanch until bright green, 30 seconds.

3. 3

   Transfer the spinach to a bowl of ice water to cool.

4. 4

   Drain, squeezing out the excess water.

5. 5

   In a medium saucepan, bring the heavy cream to a simmer.

6. 6

   Pour the cream into a food processor and add one-third of the spinach.

7. 7

   Process to a smooth puree.

8. 8

   Scrape the puree into the saucepan.

9. 9

   Add the remaining spinach and bring to a simmer, stirring.

10. 10

    Stir in the butter.

11. 11

    Season with salt and pepper and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.