Creamed Spinach

adapted from a recipe served in the home of friend Denis Benjamin
by Jeff Lindenbaum

4 small portions

2 cups (16 ounces) loose-pack frozen chopped spinach
2 tablespoons melted butter
1 tablespoon flour or nut meal for thickener
1 cup heavy whipping cream
salt, pepper and nutmeg

Break up the frozen spinach in a heavy pan and saute in melted butter until the moisture evaporates - using medium to medium/high heat. Stir occasionally - process takes about 5 to 10 minutes.

Turn heat to medium and stir in the flour or other thickener. Stir one minute and lower heat.

Stir in the cup of heavy cream, thoroughly mix and cover the pan. Cook until the spinach has absorbed all the heavy cream - about 15 minutes. Check occasionally during this time to be sure it is not sticking to bottom of pan.

If cream isn't all absorbed at 15 minutes, take top off and stir and watch until absorption is finished.

Add salt, pepper and nutmeg to taste. For additional garnish, add minced chives or chopped mint leaves.

This is not a traditional creamed spinach, as it's not characterized by a heavy cream taste or texture. But the flavors meld so that the spinach tastes very creamy. It's very easy to make and requires no prep time.

For more spinach flavor (with some extra work) chop 16 to 20 ounces of fresh spinach, then follow recipe above, covering the spinach for the first minute or two of cooking.