Simple Wilted Spinach in Lemon Cream Sauce Recipe (video)
This is a super simple side dish that comes together very quickly. It's easy and delicious, with enough richness that it's satisfying, but enough lightness from the green of the spinach and the acid of the lemon juice that it will nicely accompany a rich meal like fried chicken, pork chops, or a steak. Do make sure that you are using heavy cream or whipping cream (35% m.f.) because with all of the acidity in the lemon juice and white wine, anything with a lower fat percentage (like half and half or table cream) will break and curdle, leaving you with a pretty unpleasant look and texture.
We used a very nice sauvignon blanc from Marlborough, New Zealand. Make sure you're cooking with a wine you would happily drink. If the wine you're cooking with doesn't taste good enough for you to enjoy on its own, you won't enjoy it in the dish, either! You can make this recipe with regular spinach or baby spinach, though baby spinach will definitely wilt a bit faster, so you'll need to keep an eye on it.
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Lots of spinach! But there is also heavy cream, so it's not an all-the-time sort of dish 
