Creamed Fresh Spinach

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 (10 ounce) bags fresh spinach, washed (i prefer baby spinach leaves)
• 1/2 cup chopped sweet onion (such as vidalia or wala walla)
• 1/4 teaspoon freshly grated nutmeg, to taste
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon salt (to taste)
• 1/2 cup reduced-sodium chicken broth
• 1/2 cup heavy cream

Recipe

• 1 rinse off spinach well and shake to dry, but there should be some water still on the leaves (this residual water will help steam the spinach).
• 2 remove any tough stems from the spinach, then place spinach leaves into a large saucepan, cover, and cook over medium heat just until wilted- approximately 4 minutes, checking once halfway through to flip the leaves over to ensure even cooking.
• 3 have ready a mesh strainer, so that as soon as the spinach leaves have wilted, you can strain them over the sink, while running cold water over them to prevent overcooking.
• 4 make sure the spinach is cooled down very well from the water, then set aside to drain.
• 5 mix together onion, spices,salt,chicken broth,and cream in a small pan.
• 6 bring to a boil (uncovered) over medium heat and let reduce to about 3/4 cup, this will take some time- approximately 15-20 minutes, stirring occasionally and adjusting heat as needed to keep from burning.
• 7 meanwhile, squeeze the spinach dry using your hands- get out all the excess liquid you can.
• 8 chop spinach coarsely and then add to the reduced cream mixture.
• 9 taste and season to taste.
• 10 if making this in advance, cover and chill then reheat in a saucepan until bubbling, stirring, for about 4 minutes or until warmed through.