Pick over the spinach carefully and wash it in at least 5 waters.
Break off the stalks and at the same time pull off the central ribs if coarse.
(Young, summer spinach need not be stripped of the central ribs.) Put the wet leaves into a saucepan, without additional water.
Cook slowly until tender, about 15 min., stirring the spinach in the pan occasionally.
The pan should have a tightly-fitting lid.
Drain well, pressing out the water.
Reheat in the butter.
Add the cream, if used, and mix it well with the spinach.
Season and serve hot.
Serving size: Complete recipe
Calories 517 Calories from Fat 247
% Daily Value*
Total Fat 28 g43.6%
Saturated Fat 15.4 g77.1%
Trans Fat 0 g
Cholesterol 61 mg20.3%
Sodium 1474.5 mg61.4%
Total Carbohydrates 50 g16.5%
Dietary Fiber 30 g119.9%
Sugars 5.8 g
Protein 39 g78.4%
Vitamin A 2565.9% Vitamin C 637.3%
Calcium 135.4% Iron 204.9%
*Based on a 2000 Calorie diet