1 1/2 pounds prepared spinach (steamed, squeezed of excess water, and finely chopped)
2 cups heavy cream, reduced by half
1/2 pound salted butter, cut into small cubes and held at room temperature
1/2 cup grated Parmesan cheese
2 ounces black truffle oil (optional)
1 1/2 tablespoons kosher salt
2 teaspoons ground black pepper
After the heavy cream is reduced by half, remove from heat and stir in the butter cube by cube until all is incorporated into the cream. Add the spinach and stir until the spinach has absorbed the cream and butter. Next add the Parmesan cheese and truffle oil. Season with salt and black pepper and hold warm until serving. Serves 8.
