Creamed Spinach

Preparation

1. Step 1

   Stem, wash, and drain: 1 pound spinach.

   Step 2

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

   Step 3

   Add: 1 medium onion, diced small.

   Step 4

   Cook until tender, about 7 minutes, then add the spinach and cook until just wilted. 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. Return the pan to the stove and add: Salt, 1/3 cup heavy cream or crème fraîche.

   Step 5

   Cook at a boil until the cream has reduced and thickened around the spinach. Taste for salt and adjust as needed and finish with: Fresh-ground black or white pepper.

2. Variations

   Step 6

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

   Step 7

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

   Step 8

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

   Step 9

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