Creamed Spinach

Directions

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.