Parmesan Creamed Spinach

• 1 pound fresh spinach, trimmed, well washed in several changes of cold water and left a bit damp, or 1 pound chopped frozen spinach
• 1 cup heavy cream
• 2 tablespoons unsalted butter
• ½ cup Parmigianno Reggiano, grated
• 2 teaspoons freshly ground black pepper, or to taste
• kosher salt, to taste

Bring 1 1/2 cups water to a simmer in a large saucepan set over medium-high heat. Add the spinach, cover the pan and steam for 3 to 4 minutes, lifting the lid periodically to stir the spinach up from the bottom. Remove the pan from the heat.

When the leaves are cool enough to handle, squeeze out the excess water and finely chop them. (If using frozen spinach, there's no need to chop it further.)

Reduce the cream by half in a heavy-bottomed pot over medium heat. Add the spinach and stir to coat well with the cream. Cook while stirring over medium heat for 8 to 10 minutes. Add the butter and cheese and stir over low heat until the creamed spinach is heated through. Add 2 teaspoons pepper and season to taste with salt.