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