Mark Bittman

Creamed Spinach

Preparation info
  • Makes

    4

    servings
    • Difficulty

      Easy

    • Ready in

      30 min

Appears in
The Best Recipes in the World: More Than 1,000 International Dishes to Cook at Home
The Best Recipes in the World

By Mark Bittman

Published 2005

  • About

The real deal. It doesn’t matter how you cook the spinach in step 1: you can steam, microwave, or boil it, and there’s no difference in the final result. However, if you can get fresh cream, not ultrapasteurized, you’ll see a real difference in both texture and taste in the final dish.

Ingredients

  • Salt and black pepper to taste
  • 1½ pounds fresh spinach, large stems removed
  • 1 cup c

Method

  1. Bring a large pot of water to a boil and add salt. Plunge the spinach into it and cook for about a minute; drain well, then cool a bit and chop thoroughly.
  2. Put the cream and butter in a wide saucepan over medium heat. Add the spinach and bring to a boil; cook, stirring occasionally, until the spinach has absorbed much of the cream and is thick. Add a tiny bit o