1 pound spinach2 tablespoons butter 1 medium onion, diced small Salt 1/3 cup heavy cream or crème fraîche Fresh-ground black or white pepper

Stem, wash, and drain spinach. Melt butter in a heavy pan over medium heat. Add diced onion and cook until tender, about 7 minutes, then add the spinach and cook until just wilted. If there is a lot of liquid in the pan, squeeze out as much liquid as possible, and pour it off. Return the pan to the stove and add salt and heavy cream or crème fraîche. Cook at a boil until the cream has reduced and thickened around the spinach. Taste for salt and adjust as needed and finish with pepper.

Variations:

• Add 2 garlic cloves, chopped fine, with the salt and cream.
• Finish the dish with a squeeze of lemon juice or a sprinkle of wine vinegar.
• Add a pinch of ground nutmeg with the salt and cream.

From The Art of Simple Food by Alice Waters