Basic Buttered Spinach
Provided by: Mark Bittman
- Wash the spinach in as many changes of water as is necessary. A salad spinner works best for this: put the spinach in the strainer, add water, lift the strainer out, pour out the water Repeat until you see NO sand in the rinsing water. Trim stems if they're over 1/8-inch thick or so. (If the spinach is really fresh this is probably unnecessary.)
- Chop the spinach roughly. Heat the butter in a large skillet over medium heat and, when it melts, add the spinach along with some salt and pepper. Cook, stirring occasionally (and adding more butter if you like, until the spinach is very tender), 10 minutes or so. Stir in 1/4 to 1/2 cup of cream if you like and cook another minute. Grate a tiny bit of nutmeg over it (again, strictly optional) and serve immediately.