|3||scallions (white and green parts), thinly sliced|
|Salt and pepper, to taste|
|2||pounds fresh spinach, stemmed, rinsed, and spun dry|
|1 1/4||cups heavy cream|
|2||teaspoons balsamic vinegar, or to taste|
2. Add the spinach and turn it gently in the scallions. It will begin to wilt immediately. Continue cooking for 3 minutes or until all the spinach is wilted and bright green.
3. Add the cream, stir well, and bring to a boil. Cook about 3 minutes, stirring occasionally, or until the cream thickens slightly.
4. Add the balsamic vinegar, stir again, and taste for salt and pepper. Cathy Huyghe