1 cup (8 fl oz/250 ml) heavy cream
1 lemon
2 lb (1 kg) baby spinach
1 tsp sugar
Salt and freshly ground pepper
Pour the cream into a saucepan. Using a
vegetable peeler, peel 2 strips of zest, each
2 inches (5 cm) long, from the lemon. Reserve
the lemon. Add the zest strips to the cream
and bring to a simmer over medium heat.
Simmer the cream, stirring occasionally,
until reduced by half, about 8 minutes; watch
that the cream does not boil too vigorously.
Remove the zest strips and discard. Remove
the cream from the heat.
Heat a large frying pan over medium heat.
Add the spinach, sprinkle with the sugar,
toss well, cover, and cook for 3 minutes.
Uncover, toss the leaves well, and continue
to cook, uncovered, until the spinach is
wilted and tender, 1–2 minutes.
Transfer the spinach to a colander and press
on it firmly with a wooden spoon to remove
all the excess liquid. Chop the drained spinach
coarsely and add it to the pan with the reduced
cream. Finely grate the remaining zest from
the lemon and add to the spinach (reserve
the fruit for another use). Season the spinach
with a pinch of salt and about 1⁄2 tsp pepper
and stir well to combine. Place over medium
heat and cook, stirring occasionally, until
just heated through, 2–3 minutes. Transfer
the spinach to a bowl and serve.

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