creamy spinach

 

3 bunches  spinach (10 to 12 ounces each), trimmed and washed

2 tablespoons  unsalted butter

1/4 cup  minced scallions or spring onions (white and light green parts)

3/4 cup  heavy cream

  Scant 1/2 teaspoon salt, or to taste

  black pepper

1. Bring a large pot of water to a boil, salting it well (about 1 tablespoon) Add the spinach to the boiling water and cover the pot to return it to a boil. Uncover and boil the spinach until it wilts completely, about 1 min. Drain in a colander and hold the colander under cold running water to cool the spinach. Squeeze the spinach with your hands to remove excess water.  Chop the spinach coarsely (you should have about 1 cup); set aside.

2. In a large skillet over medium heat, melt the butter. Add the scallions and cook for 2 minutes, stirring occasionally. Add the chopped spinach, the cream, and the salt. Raise the heat to medium high. Cook, breaking up the spinach with a wooden spoon, until the spinach is tender and has absorbed most but not all of the cream and the pan is still a bit saucy, 3 to 5 minutes. Remove from the heat, season with pepper, adjust the seasonings as needed, and serve.