2 pounds spinach
2 tablespoons butter
1 cup cream
1/2 teaspoon salt

Wash the spinach thoroughly in running water until free from grit. Put the spinach into a saucepan with a very small quantity of water. Cover the pan and steam the spinach in the water which clings to the leaves.

Cook for 5 to 6 minutes, or until wilted, and stir the spinach occasionally so that it cooks evenly.

Drain and chop the spinach, finely. Melt the fat in a saucepan, add cream and salt, and when hot add the chopped spinach, but no liquid, and simmer for a few minutes longer.

Add salt and pepper to taste, and serve at once.