Classic Creamed Spinach

Michael Lomonaco, Porter House New York

 

4 to 6 cups fresh spinach leaves, well washed in several changes of cold water

2 tablespoons unsalted butter

1 cup heavy cream

Several scrapes freshly grated nutmeg

Fine sea salt and freshly ground black pepper

 

1.      Put 2 inches of water in a vegetable steamer and bring to a simmer over medium heat. Add the spinach leaves to the steamer basket, cover, and steam until cooked, approximately 2 minutes.

 

2.      Transfer the spinach to a colander to drain and let the spinach cool slightly. Press the cooled leaves with some paper toweling to remove excess moisture. Turn the spinach out onto a cutting board and roughly chop with a sharp knife.

 

3.      Put the butter in a heavy-bottomed saucepan and heat it over medium-high heat until it melts and begins to bubble, 1 minute, before adding the spinach.

 

4.      Cook the spinach in butter for 2 minutes. Add the cream, lower the heat and bring to just below the boil, simmer until reduced by ½ , approximately 3-4 minutes

 

5.      Season to taste with salt, pepper, and a few scrapes of nutmeg

 

6.      Transfer the creamed spinach to a serving bowl and serve hot.

 

Serves 4 as a side dish