Instructions

1. Melt 2 tablespoons of whole butter for every 2 pounds of spinach in a heavy-bottomed saucepan over medium heat on the stove. Add 1 small diced onion or 2 diced shallots for every 2 pounds of spinach to the butter if making a classic creamy spinach.

2. Cook the onions or shallots until soft, about 4 or 5 minutes. Pour 1 to 1 1/2 cups of room-temperature, heavy cream in the saucepan for every pound of spinach. Make a mental note of how far the cream reaches inside the saucepan. Remembering how much cream you started with helps when you have to determine how much you’ve reduced it.

3. Check the temperature of the cream using a probe thermometer or a candy thermometer. Adjust the heat of the stove as needed so the cream stays around 170 to 175 degrees Fahrenheit -- just a few degrees below the scalding temp of 180 degrees F.

4. Cook the cream until reduced by 1/3, about 10 to 15 minutes. Skim the froth and skin that forms on the surface of the cream using a wood spoon and discard it. Stir the cream occasionally, but don’t scrape the bottom of the pan with the spoon.

5. Add the cooked spinach and, if cooking classic creamy spinach, the nutmeg. Cooked spinach releases some water when you add it to hot cream, so continue cooking for about 3 or 4 minutes to adjust the consistency to compensate for it. Finish with kosher salt and freshly ground black pepper to taste.