Creamed Spinach with Bacon

1 pound fresh spinach soaked several times in salt water to remove grit, well-rinsed and dried in a salad spinner

4 ounces bacon (about 4 strips)

1/2 cup heavy cream

1/4 cup Parmesan

Salt and pepper

Freshly ground black pepper

Cook bacon until crispy in a sauté pan and remove to paper towel to drain and cool. Pour most of the fat out of the pan and add the cream to the same pan over low heat, reducing by about one-third.

While the cream is reducing, tear or chop the spun spinach, and cut the bacon strips into 1/4-inch pieces.

Whisk the Parmesan into the reduced cream, and season with pepper. Since the cheese will add saltiness, add salt only if needed. Fold the well-drained spinach and bacon into the sauce and simmer until spinach is just tender. Transfer to a serving dish.