Streamlined Florentine Sauce

You can also use this simple sauce as a “creamed spinach” side to almost any egg dish—or even as a side to steaks or roast chicken.

One 10-ounce package frozen chopped spinach, thawed and squeezed of any excess moisture

1⁄2 cup half-and-half or heavy cream

2 tablespoons unsalted butter, melted and cooled

2 tablespoons grated Parmigiano-Reggiano

1⁄2 teaspoon finely grated lemon zest

1⁄2 teaspoon salt

• Place the spinach, half-and-half or cream, melted butter, Parmigiano-Reggiano, lemon zest, and salt in a blender. Cover and blend until smooth, scraping down the sides of the canister as necessary.
• Pour into a small saucepan, set over very low heat, and bring to the first bubble, just heated through, stirring occasionally. Cover and set aside to keep warm.

Makes about 3⁄4 cup