1 pound bunch spinach, stemmed, washed and drained
2 Tablespoons butter
1 medium onion, minced
½ cup cream or crème fraîche
Salt and fresh ground pepper to taste
1 or 2 Tablespoons soft butter
Lemon juice to taste
Pinch of grated nutmeg
Blanch the spinach in a large pot of boiling, salted water for a minute or two, until wilted and almost tender. Remove to a colander to cool. Squeeze out some of the water. Chop spinach coarsely and set aside.
Melt 2 Tablespoons of butter in a large, heavy pan over medium heat. Add the onion and cook until tender, about 7 minutes, stirring from time to time.
Add the spinach and toss and turn until well coated with the butter. Add the cream and stir well. Cook until the cream has reduced and thickened around the spinach. Adjust seasoning with salt and pepper.
Add additional butter, lemon juice or nutmeg if desired.