slow cooked spinach

http://www.nytimes.com/2012/04/08/magazine/spinach-is-a-dish-best-served-cooked.html?_r=1&src=me&ref=general

Slow cooked With Cream

Melt 2 tablespoons butter in a deep skillet over medium-low heat; add a quarter of the spinach and cook, stirring occasionally, until the spinach has absorbed the butter; then add another tablespoon butter and more spinach and stir; repeat until the spinach is all used. Add 1 cup cream and cook until the cream is thick, at least 15 minutes. Optional: Grated nutmeg to taste. 

Slow cooked With Indian Spices

Skip butter; use neutral oil. Sauté 2 onions and 1 clove minced garlic with 1 teaspoon each cumin, coriander and cardamom. Add 1 cup coconut milk, a few tablespoons at a time, alternating with handfuls of spinach. Cook, stirring occasionally, until coconut milk is thick, 1 hour. Add 1/2 cup chickpeas and heat through. 

Slow cooked With Rice and Carrots

Put 1/2 pound carrots and 6 cups water in a pan on high heat. Bring to a boil, then add 1/2 cup rice. When it returns to a boil, add spinach and simmer. Cook, stirring, until carrots are tender, 1/2 hour. Add 3 cloves minced garlic and 2 tablespoons butter.