Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 20 ounces fresh baby spinach, about two 10 ounce bags
- 3/4 cup heavy cream
- 4 ounces cream cheese, cut into cubes
- 1/2 cup freshly grated Parmesan, divided
- 1/8 teaspoon freshly grated nutmeg
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Pinch of cayenne pepper or mustard powder, optional
Instructions
- Melt the butter in a large skillet over medium heat. Cook the onion until soft and translucent, about 3 minutes.
- Stir in the garlic and cook 30 seconds, just until fragrant.
- Wilt the spinach two handfuls at a time, tossing with tongs, 3 to 4 minutes in total.
- Tip the spinach into a clean kitchen towel, gather and twist hard over the sink until the liquid slows to drips.
- Chop the squeezed spinach coarsely and set aside. Wipe out the skillet and return it to medium heat.
- Simmer the cream, add the cream cheese cubes and whisk until melted and glossy, about 2 minutes.
- Whisk in the nutmeg, salt, pepper and cayenne if using. Simmer 2 minutes, until the sauce coats a spoon.
- Fold the spinach back in and cook until heated through and coated, 1 to 2 minutes.
- Off the heat, stir in half the Parmesan and serve with the rest over the top.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 3
- Calories: 235
- Sugar: 2
- Sodium: 380
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 6
- Fiber: 2
- Protein: 7
- Cholesterol: 60