Creamed Spinach

I found this in a general cookbook called How To Cook Everything.  I made a few changes - I use 1 lb frozen spinach so I increased the cream.  The recipe also called for a pinch ground nutmeg but I don't tend to like that in savory dishes so I don't use it.  I also don't usually bother chopping the spinach.  Regardless, this is really pretty good as creamed spinach goes.  Rather rich.


1 lb frozen spinach (or equivalent)

1 cup cream

2 tablespoons butter (generous)

Salt and pepper


1.  Cook spinach as directed, allow to cool.  Squeeze excess moisture from it and chop.

2.  Cook 1 cup cream over medium heat for 5 minutes.  Add spinach, butter, salt and pepper.  Simmer, stirring occasionally, until the mixture is creamy and very soft, about 10 minutes.  Serve hot.