I love that sequence!!
Creamy spinach then! Used fresh material, 500 grams, so I had to figure out a few things. Start by chopping an onion, a clove of garlic, and melt 50 grams of butter in a large skillet on the fire, then add onion and garlic. Add salt. Let go on high-ish heat, adding small splashes of water whenever needed, until the onion translucent. Leaving the heat there will slightly caramelize the onions towards the end, provided you let the water dry up enough.
Meanwhile, fetch a colander and a salad spinner. Wash the spinach twice, when done move a small amount to the colander to remove excess water (keep an eye on that onion!); move the latter to the spinner, and refill the colander. Spin to satifaction then move to a large bowl. Keep going until all of it is well dried.
The onion should be done by now, so let’s start adding some home-spun spinach to the skillet, then cover. The leaves will slowly lose their volume and make room for more, which you will add, until all the spinach is in, stir from time to time. As soon as the leaves have wilted enough, remove the lid and stir well to make sure all the spinach is coated and seasoned.
At this stage, I’ve got slightly salty, sweety spinach, which I like!, but I’m wondering: can I do something better? I’m unsure: potatoes? or maybe cream? A quick skim of potatoes and spinach doesn’t bring up quickly enough any interesting result, but the Pioneer Womancomes to rescue, with a recipe that looks *almost *exactly like the one I have on my hands. Except I’ll just add UHT cream to the cooked spinach! \o/ )o) (o( Super-win-win-the-spinach! You’ll want to let it sit for a while, instead of eating it right away - so the tastes can meld.
So, to recap:
500 grams of fresh spinach leaves
22% UHT cream
1 medium onion
1 clove of garlic
50 grams of butter
You can do it the right way and follow PW’s instructions, my bass ackwards hack worked alright though!