I should call this "Milked Spinach", seeing as we usually don't have cream in the house and hence, this was made with milk. It was 2% milk too, not even homogenized milk. ;)
I read somewhere about reducing the cream/milk first to get an even creamier texture. So, I tried that with my milk, hoping it will thicken to a somewhat cream-like consistency.
I don't know if it really thickened that much. I placed some aromatics in the milk as it was reducing: a lone chile pepper, some garlic cloves, salt, pepper. We had one cob of corn leftover, so I placed the corn kernels in there too.
While the milk was heating/reducing, I prepped the spinach.
I wilted the spinach and SQUEEZED the liquid out.
Result: spinach pulp.
Meanwhile, the milk mixture got a little buzz.
I put the two together and let it cook on low until we were ready for it. Some slight seasoning adjustment, and it was done.
Still a tad runny, but what can one expect from 2% milk? =)
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