Never being a spinach fan as a kid, I fell in love with creamed spinach while dining at Izzy’s Steak & Chop House in San Francisco. The House of Prime Rib, also in San Francisco, has very good creamed spinach as well, but they put a bit too much nutmeg in it.
10-16 ounces of fresh spinach
½ cup of heavy cream
Two tablespoons of butter
Fine grain sea salt
Freshly ground black pepper
Pinch of ground nutmeg
Boil spinach with a pinch of salt for one minute or until it is bright green and tender. Cool the cooked spinach with ice water; squeeze excess moisture from it and chop it. Getting as much of the water out of the spinach is real important. Place the cream in a small saucepan, turn the heat to medium and cook for five minutes. Turn the heat to low and add the spinach, butter, salt, pepper and pinch of ground nutmeg. Simmer, stirring occasionally, until the mixture is creamy and very soft, about 10 minutes.
Sometimes I’ll lace the creamed spinach with some onion. For this, sauté a small amount of very, very thinly sliced white or yellow onions with another ½ tablespoon of butter for about five minutes. Add along with the rest of the ingredients of the recipe.