Categories: spinach, vegetables

Ingredients

• About 3 pounds fresh spinach
• 3 tablespoons unsalted butter
• 1 tablespoon chopped garlic
• 3/4 cup small (1/4-inch) diced yellow onions (about 1 small onion)
• 3/4 cup heavy cream
• 1/2 cup grated parmigiano-reggiano cheese
• Pinch ground nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Directions

1. To prepare spinach, first remove any unwanted stems or brown parts. Rinse leaves several times in cold water until all the dirt has been rinsed off. Drain spinach but leave some water clinging to spinach leaves.

2. Heat a large pan over medium-high heat and add wet spinach. (This step may need to be done in batches.) Turn spinach frequently with a pair of tongs as it cooks. Once it is wilted, remove from the pan and place in a strainer and squeeze out as much liquid as possible. (This step is very important.) Transfer drained spinach to a cutting board and chop coarsely. Set aside.

3. Meanwhile, melt butter in a saucepan over medium heat and add garlic and onions. Cook until onions are translucent and soft (about 10 to 15 minutes).

4. Add cream, parmigiano-reggiano, nutmeg, salt and black pepper and continue cooking until it is reduced a bit (about 5 minutes).

5. Add spinach to cream and mix well. Continue to cook until cream has almost completely been absorbed and dish is thick and creamy. Remove from heat and serve.

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