Sometimes, the most delicious dishes are surprisingly simple when it comes to ingredients. All it takes is a bit of patience and knowing the best method.
The key to making this dish truly luxurious is removing as much moisture as possible from the spinach. Since spinach wilts dramatically when cooked, it may seem tricky to judge portions. If you've ever cooked spinach before, you know it shrinks almost instantly when it hits heat! This recipe is based on 10 ounces of spinach, which will serve 2–3 people.
Could you add pepper? Sure. But honestly, this dish doesn’t need it.
Equipment Needed
The equipment for this recipe is just as simple as the ingredient list:
- A pot with a lid
- A strainer to allow the spinach to drain thoroughly
Ingredients
- 10 oz baby spinach
- 1 cup heavy cream
- Salt, to taste
Instructions
1. Steam the Spinach:- Add about ¼ inch of water to a pot and cover with a lid.
- Bring the water to a boil, then add the spinach. Cover and steam for 1–2 minutes, stirring if necessary, until wilted.
- Drain the spinach in a strainer and let it sit to release as much excess liquid as possible.
- It’s okay if the spinach cools—it will warm back up when mixed with the cream.
2. Reduce the Cream:
- Using the same pot, add the heavy cream and bring it to a gentle boil, then reduce to a simmer.
- Keep a close eye on it—if the cream boils too hard, it can bubble over.
- Simmer until the cream has thickened significantly, stirring or swirling occasionally to prevent burning. This should take about 10 minutes, but adjust as needed.
- Before turning off the heat, press any remaining moisture out of the spinach, then add it to the thickened cream.
- Stir to reheat and coat the spinach evenly.
- Season to taste with salt.
Final Thoughts
This creamy spinach is rich, indulgent, and unbelievably simple. Serve it alongside grilled meats, roasted vegetables, or even spooned over toast for a decadent twist on a classic side.
Enjoy!
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