Creamed Spinach

• 2 pounds fresh spinach leaves, washed thoroughly but not dried too much
• 1 cup heavy cream
• Grey salt and freshly ground black pepper

1. In a large pot with a lid, place washed spinach, and cook covered over medium heat, until spinach wilts.
2. Drain and squeeze out all excess water.
3. Be sure all moisture is removed from cooked spinach.
4. Chop, if desired, and set aside.
5. In heavy bottomed pot, over low heat, bring cream to a simmer until reduced by half, about 4 minutes.
6. Add spinach and season with salt and pepper, to taste.
7. Allow creamed spinach to infuse flavors for just 1 to 2 minutes and it's ready to eat.

fresh spinach leaves, heavy cream, salt

Taken from www.foodnetwork.com/recipes/claire-robinson/creamed-spinach-recipe.html (may not work)