- Melt 1 tbsp of the butter in a large pan and dump in the whole bag of spinach
- Clamp the lid on, shake the pan about a bit for a minute
- Turn the spinach, clamp the lid on and wait for a minute
- The spinach should be wilted and deep green
- Drain the spinach in a sieve, pressing down to take out the excess liquid
- Melt 1 tbsp of butter in the pan and add the spinach and the cream
- Heat through, then season well
This originally appeared as the perfect accompaniment to a t-bone steak and an engagement in Paris