Creamed Spinach III recipe

4 servings

1/2 cup heavy cream

2 tablespoons unsalted butter

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

ground black pepper to taste

1 pound fresh spinach

In a medium saucepan over medium heat, mix heavy cream, butter, nutmeg, salt and pepper.

Stirring constantly, bring to a boil, then reduce heat to simmer.

Place spinach in a vegetable steamer, and steam until leaves are wilted.

Drain in a colander, pressing out excess water with a large spoon.

Coarsely chop spinach in a food processor, and gradually stir into the heavy cream mixture.

Briefly return to boiling, then remove from heat.