Husk and wash spinach leaves.

Fill the cooker with 75 cl of water and put the spinach in the steam basket on the highest position. Close the cooker.

As soon as the steam starts to evacuate, lower the heat and cook according to the time indicated below.

Put the cream in a pot with the pepper and a pinch of salt. Bring to a boil.

Serve spinach hot, covered with the cream.