Creamed Spinach
Servings: 4
2 one-pound bags of triple washed spinach 2
tablespoons of salt
1/3 cup heavy cream salt & pepper
Remove the tough stems from the spinach and blanch in a
large pot of boiling water that has been seasoned with the
salt for about 45 seconds. Drain and rinse under cold water.
Squeeze the excess water from the spinach. Just before you
are ready to serve the spinach, bring the cream to a boil in
a medium sized saucepan and season with salt and pepper. The
cream will begin to thicken but be careful not to let it
burn. When the cream gets really thick, add the spinach,
reduce heat and stir to completely coat the spinach. Once
the spinach has absorbed the cream, it is ready to serve.
Jules Silver at Gateway Gourmet
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