Recipe courtesy of Gourmet Magazine
27 min
15 min
6 servings



Wash the spinach and drain in sieve. Don't dry the spinach--leave the water clinging to the leaves.

Heat a large skillet over medium-high heat. Add the wet spinach and cook, stirring occasionally, until wilted. Transfer the spinach to the sieve and press out as much liquid as possible.

Heat the butter in a large skillet over medium heat. Add the onion and cook, stirring, until soft, about 4 minutes. Stir in the spinach, cream, and nutmeg and season with salt and pepper. Cook the spinach, stirring occasionally until most of cream is absorbed, about 4 minutes.


Spinach Gratin

Recipe courtesy of Ina Garten

Spinach and Ricotta Gnudi

Recipe courtesy of Scott Conant

Lobster Ravioli with Crabmeat Cream Sauce

Recipe courtesy of Lilly's Gastronomia Italiana

Bartlesville Cream Pie

Recipe courtesy of Ree Drummond

Creamed Corn Cornbread

Recipe courtesy of Alton Brown

Spinach and Mushroom Lasagna

Recipe courtesy of Food Network Kitchen

Sausage-Spinach Stuffed Shells

Recipe courtesy of Food Network Kitchen

Banana and Coconut Cream Pie with Graham Cracker Crust

Recipe courtesy of Nancy Fuller

Cream-Style Corn

Recipe courtesy of Trisha Yearwood

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking