Creamy Spinach

  • Total Time:
  • Servings: 4

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  • 6 tightly packed cups fresh spinach (6 ounces)
  • 1/2 cup heavy cream
  • 1 teaspoon unsalted butter
  • Salt and freshly ground pepper

How to make this recipe

  1. Bring a large saucepan of salted water to a boil. Add the spinach and blanch until bright green, 30 seconds. Transfer the spinach to a bowl of ice water to cool. Drain, squeezing out the excess water.

  2. In a medium saucepan, bring the heavy cream to a simmer. Pour the cream into a food processor and add one-third of the spinach. Process to a smooth puree. Scrape the puree into the saucepan. Add the remaining spinach and bring to a simmer, stirring. Stir in the butter. Season with salt and pepper and serve.

Contributed By Photo © Fredrika StjÃrne Published April 2008

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