Creamed Spinach: good and easy

Most of the creamed spinach recipes tell you to boil the spinach, then laboriously squeeze out the water. Or they use a roux or Béchamel sauce. Or they add creamed cheese. Nonsense: this is too much work and masks the flavors. We don't waste time nor flavor here. The spinach below sounds like a lot but it's not once it's cooked down. Serves 2 as a hearty side.

30 g (2 Tbs) Butter, unsalted
2            Scallions, diced
             Salt
             Black Pepper
1 pinch      Hot Chili flakes, if you're feeling frisky
570 g (20 z) Baby Spinach (an entire bag when we buy it)
120 ml (4 z) Heavy Cream

Saute the Shallots in Butter with the Salt, Pepper, Chili until soft.
Add the Spinach in batches; you don't even need to chop it up since it's baby spinach; cover and cook down, stir, add more Spinach, and continue until you've used all of it.
Pour in the Cream and stir well to mix.
Keep the heat on, uncovered: the Spinach will exude more liquid, and this will mix with the Cream, and you want to evaporate that and thicken everything, capturing the Spinach liquid flavor in the Cream.
Continue heating, stirring whenever you think about it, until the Spinach and Cream have reached the unctuous, moist, rich state you want -- 10-20 minutes depending on how aggressive your fire is.

Reducing the cream with the spinach

It doesn't suck with a nicely seared flank steak.