4 cups heavy cream
2 tablespoons butter
Salt and freshly ground black pepper to taste
Pinch of nutmeg
2 pounds chopped frozen spinach, thawed and gently squeezed
SOMEHOW, NOTHING GOES WITH A steak quite like creamed
This dish has been a staple at Bull and Bear for
longer than I can remember.
It is so simple and so good,
it is one side dish that I have never had to change or take
off the menu.
Pour the cream into a large saucepan and set over mediumhigh heat.
Bring to a boil and reduce the cream by half,
until 2 cups remain, about 10 minutes.
salt, pepper, and nutmeg.
Add the butter,
Add the spinach and cook,
stirring frequently, until it is warmed through.
the seasonings and keep warm over low heat.