Sauteed spinach with scallions and cream

July 12, 2006

Serves 4

2 tablespoons butter 3 scallions (white and green parts), thinly sliced Salt and pepper, to taste 2 pounds fresh spinach, stemmed, rinsed, and spun dry 1 1/4 cups heavy cream 2 teaspoons balsamic vinegar, or to taste 1. In a large skillet, melt the butter over medium heat. Add the scallions, salt, and pepper. Cook, stirring occasionally, for 4 minutes or until the scallions soften.

2. Add the spinach and turn it gently in the scallions. It will begin to wilt immediately. Continue cooking for 3 minutes or until all the spinach is wilted and bright green.

3. Add the cream, stir well, and bring to a boil. Cook about 3 minutes, stirring occasionally, or until the cream thickens slightly.

4. Add the balsamic vinegar, stir again, and taste for salt and pepper. Cathy Huyghe