Boiled Spinach with Butter and Cream
Classic boiled spinach, carefully cleaned and cooked until tender, then pureed smooth with butter and cream. A traditional side dish with an elegant presentation scored in squares.
Ingredients
- 2 pounds Fresh spinach, picked and cleaned (Pick over carefully to remove any damaged leaves or stems)
- 1 teaspoon Salt (For the boiling water)
- 2 tablespoons Butter (Can adjust to taste)
- 3 tablespoons Heavy cream (Heavy or light cream works)
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Instructions
- 1Pick through the spinach very carefully to remove any damaged leaves, thick stems, or debris. Wash the spinach thoroughly two or three times in plenty of cold water, swishing it around to remove all dirt and grit. Drain well.
- 2Bring a large pot of water to a rolling boil and add the salt. Add the cleaned spinach to the boiling water and let it boil for nearly 20 minutes until very tender.
- 3Pour the cooked spinach into a colander to drain. Hold the colander under cold running water and let the water run over the spinach for about 1 minute to cool it and remove any bitterness. Press gently to squeeze out excess water.
- 4Transfer the drained spinach to a saucepan. Using a potato masher, immersion blender, or wooden spoon, beat the spinach until it is perfectly smooth and pureed. Add the butter and cream, and mix everything together well until fully incorporated.
- 5Place the saucepan over medium heat and warm the spinach mixture through, stirring occasionally, for about 2-3 minutes until hot. Transfer to a serving dish and use the back of a knife to score the surface in a decorative square pattern before serving.
