Lemon Creamed Spinach

  • 1 cup heavy cream
  • 1 lemon
  • 2 pds. spinach, washed and tough stems removed
  • Dash sugar
  • S/P
  1. Prepare the spinach, keep in a colander – do not dry.
  2. Pour the cream into a large saucepan and add 2 large strips of lemon zest peeled from the lemon.
  3. Bring to a simmer & cook until reduced by about a half – don’t let the cream boil.
  4. Remove the zest strips and set cream aside.
  5. Heat a large frying pan and add the spinach, with the water still clinging to the leaves.
  6. Sprinkle with a dash of sugar and toss, cover and cook for 3 minutes. Uncover, toss and cook another few minutes until wilted and tender.
  7. Place spinach in a colander and remove excess water (press down with a wooden spoon). Add to the cream. Finely grate the remaining lemon zest and add to the spinach. Season with a dash of S/P and cook over medium for a few minutes until just heated. Serve immediately.

Serves: 4

Recipe Source: Adapted from the Williams-Sonoma New Flavors for Vegetable Cookbook

Time: 15 minutes


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