1 small shallot, minced
3/4 cups heavy cream
24 ounces baby spinach
In a small saucepan over medium heat, combine the onion and cream. Simmer until the cream thickens and reduces by half, about 10 minutes.
Heat a large pot over medium heat and add about a quarter of the wet spinach. Cook in the dry pot, stirring occasionally, until wilted. Add more spinach to the pot and repeat until all of the spinach is wilted.
Let spinach cool a little and squeeze out excess liquid and return the pot to the stove. Add the reduced cream mixture and stir to combine with the spinach. Season with salt and white pepper to taste. Serve immediately.