Butter Braised Spinach

"A rich spinach dish, a little goes a long way."
photo by Rita1652 photo by Rita1652
photo by Rita1652
photo by JackieOhNo! photo by JackieOhNo!
photo by Chickee photo by Chickee
photo by Rita1652 photo by Rita1652
photo by Rita1652 photo by Rita1652
Ready In:


  • 2 bunches fresh spinach
  • 14 cup butter
  • 14 cup whipping cream
  • salt & freshly ground black pepper


  • Wash spinach well. With water clinging to leaves place in pot and cook, covered, on medium heat, for 5 to 7 minutes or until spinach is wilted.
  • Drain well, rinse with cold water and squeeze out any moisture.
  • Heat butter in skillet on medium heat until sizzling. Add spinach and sauté gently until spinach absorbs butter.
  • Add cream and bring to boil. Cook until cream is reduced and spinach is a thick mass.
  • Season well with salt and pepper.

Questions & Replies

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  1. Big Sis
    Leslie! This was sooooooooooooooooooo good! My Hubbie, never likes anything, but this, he took seconds! Can't wait to make again! We both devoured it! My only problem was since I was cooking for just two, I just threw in 2 handful's of Spinach and guessed at the butter and cream. Way to small of an amount! I forgot how spinach shrinks down. Thank you again, beautiful recipe!
  2. JackieOhNo!
    This was a nice way to prepare spinach, and I did not find it too rich (maybe because the cream cooks down). Thanks for sharing this simple yet tasty recipe. Made for ZWT6 by a RedHot Renegade.
  3. Chickee
    This was very nice, quite rich though. I added a bit too much salt although it ended up being OK. It fitted in well with the meal of roast corned beef. I might try with the yoghurt as Peter suggests.
  4. Rita1652
    I used baby spinach that I rinsed, spun dry and tossed right into the butter added the cream but cooked slow so not to curdle it. Simmered for about 20 minutes. Seasoned with salt, pepper and fresh ground nutmeg! Thanks
  5. Peter J
    I saw this recipe and knew it would be terrific but just a little rich for me so took the liberty of replacing the cream with plain yoghurt. Came out a treat, reduced perfectly and I know the cream version would be just as nice for anyone with a sweeter tooth. Thanks for the great recipe Leslie! I had a little sample while still warm but had prepared a little in advance so popped in the fridge a while, I think I preferred it slightly chilled so it is also something you can make in advance.


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