2 pounds baby spinach, washed well under cold running water

½ cup heavy cream

1 teaspoon unsalted butter

salt and freshly ground black pepper

  1. Heat a large skillet and add spinach by the handful, stirring. Cook in the water left on the leaves until just wilted and bright green, 2 to 3 minutes.  Run under cold tap water to stop cooking and drain, squeezing out the excess water.
  1. In a medium saucepan, bring the heavy cream to a simmer. Pour the cream into a food processor and add one-third of the spinach. Process to a smooth puree. Scrape the puree into the saucepan add the remaining spinach and bring to a simmer stirring.  Stir in the butter, season with salt and pepper and serve.


adapted from Daniel Boulud, Food and Wine Magazine, April, 2008

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s