Creamed Spinach II

By á-174942

Ingredients

• 3 pounds fresh spinach stems discarded, and coarsely chopped
• 3 tablespoons unsalted butter
• 1 1/2 small onions minced
• 3/4 cup heavy cream
• 1 pinch freshly-ground nutmeg
• Kosher salt to taste
• Freshly-ground black pepper to taste

Preparation

Step 1

Wash the spinach and drain in sieve. Don't dry the spinach -- leave the water clinging to the leaves.

Heat a large skillet over medium-high heat. Add the wet spinach and cook, stirring occasionally, until wilted. Transfer the spinach to the sieve and press out as much liquid as possible.

Heat the butter in a large skillet over medium heat. Add the onion and cook, stirring, until soft, about 4 minutes. Stir in the spinach, cream, and nutmeg and season with salt and pepper. Cook the spinach, stirring occasionally until most of cream is absorbed, about 4 minutes.

This recipe yields 6 servings.