Yield: Yields 2 cups.
This is lighter than traditional creamed spinach. You can turn it into a spinach gratin by pouring on a little additional cream, topping with a mixture of grated Parmesan and Gruyère, and baking until browned and the pan is bubbling. When squeezing the spinach, save the last tablespoons of green juice to flavor soup.
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Spinach blanches in a flash. All it needs is a minute in boiling water.
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