Creamy Spinach

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

1. Bring a large saucepan of salted water to a boil.
2. Add the spinach and blanch until bright green, 30 seconds.
3. Transfer the spinach to a bowl of ice water to cool.
4. Drain, squeezing out the excess water.
5. In a medium saucepan, bring the heavy cream to a simmer.
6. Pour the cream into a food processor and add one-third of the spinach.
7. Process to a smooth puree.
8. Scrape the puree into the saucepan.
9. Add the remaining spinach and bring to a simmer, stirring.
10. Stir in the butter.
11. Season with salt and pepper and serve.

fresh spinach, heavy cream, unsalted butter, salt

Taken from www.foodandwine.com/recipes/creamy-spinach (may not work)