Basic Spinach

Spinach with beurre noisette is a classic combination. The trick to successful spinach is to squeeze excess water out of it before tossing it with butter or lightly creaming it. If the spinach is cold—you have cooked it ahead of time and reheated it—this just means wringing it out in your hands; if the spinach is hot, you’ll need to compress it against the side of the saucepan you cooked it in or in a strainer to extract the excess liquid.