Creamed Spinach (Spinat mit Obers)

Cooking the Austrian Way, p. 56

1 lb. spinach

1 dessertspoon butter

Salt

½ cup cream

White pepper

Wash the spinach carefully. Put it dripping wet in a saucepan with some salt. Cover it tightly and cook for 7 minutes, shaking occasionally. Remove from the fire. Pour off water and sieve the spinach. Stir the butter into it, more salt if needed, and a sprinkle of white pepper, then put in in a hot serving dish. 

I have to confess that I made this with frozen spinach. For whatever reason when the Karens were out panic-buying toilet paper they also ran the grocery store out of fresh spinach. :( 

Heat the cream without letting it boil, and then pour it over the spinach. 

Cream is a delicious addition to literally anything, in my book.

Serve at once.

Served with some satisfying gluten-free mac and cheese.

My Rating: 3/5 "This is a pleasant side dish. The cream adds a nice full-bodied element to the spinach, although there isn't enough of it to add much flavor. It does improve the texture, though. Eat your spinach!"