b'I N G R E D I E N T S Creamed SpinachSpinaci alla crema1 cup heavy cream cup milk 2 pounds fresh spinach white onion, finely chopped Bring the cream and milk to a boil in a saucepan over high heat. Place the fresh 1 cups grated Parmesan cheese spinach in a large bowl and add the chopped onion. Pour the milk/cream mixture 2 teaspoons salt over the spinach. Using tongs, toss until the spinach is slightly cooked. Return the mixture to the saucepan and cook over medium heat for 5 minutes, stirring occasionally. Add the grated Parmesan cheese, stir well, and continue cooking for 5 more minutes. Add the salt a bit at a time to suit your own taste. Reduce the heat to low and keep the spinach warm until ready to serve, stirring occasionally. You can make this up to 1 hour ahead, and the creamed spinach will become slightly thicker as it stands.If you prefer a thicker consistency, make a quick paste by mixing together 1 tablespoon flour and 1 tablespoon soened buer. Bring the creamed spinach back to a boil over medium-high heat, and add the buer-flour paste one teaspoon at a time, whisking well and waiting 1 minute before each addition of the paste. Continue this process until the sauce reaches the consistency you like. You do not need to use all of the buer-flour paste. 77'