How to Make Buttery Creamed Spinach

In a large, heavy-bottomed pot (such as an enameled Dutch oven), heat the spinach leaves over medium-high heat. You can add a small amount of water to the pot before adding the spinach, but the leaves will steam in their own liquid as they cook. Stir with a wooden spoon to keep everything moving. As you cook it, the spinach will soften and turn a bright green color while reducing in volume quite dramatically. This might take 5 to 6 minutes or a bit longer. Plunge the cooked spinach leaves into a large bowl of ice water. This will stop the spinach from cooking and lock in that bright green color. Drain the ice water and squeeze the excess water from the spinach. Squeezing by hand, a handful at a time is the best way to do this. You can transfer each squeezed handful directly into the bowl of your food processor since the next step will be puréeing it. Meanwhile, heat the cream over medium heat. Let the cream reduce slightly while you're squeezing the spinach. Purée the spinach in a food processor until it's completely smooth. Return the puréed spinach to the pot and add the butter, cream, and cheese. Cook over medium heat, stirring continuously until it's hot. Season to taste with Kosher salt and a generous amount of freshly ground black pepper. Serve right away.