Ingredients
- 3 pounds spinach
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, lightly smashed
- 3/4 cup heavy cream
- 1 teaspoon freshly ground nutmeg
- 1/4 cup freshly grated Parmesan
- Kosher salt and freshly ground black pepper
Directions
Wash the spinach in several changes of water to get rid of any grit. Drain the spinach but keep some of the water clinging to the leaves. Heat the butter and oil in a large skillet over medium-high heat and add the spinach and garlic. Cook, turning frequently, until the spinach has wilted down evenly. Remove the garlic and put the spinach into a colander and let it drain well. Press out as much liquid as you can from the leaves and chop them coarsely.
Heat the skillet again over medium-high heat and add the cream and nutmeg; cook until it reduces a bit, about 5 minutes. Add the spinach and parmesan and season with salt and pepper. Cook until the spinach is hot, about 5 more minutes. Serve immediately.
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By ponzi
Indiana
on January 24, 2012
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This recipe is delicious. Maybe I did something wrong the first time I made it, but the cream just kind of drained to the bottom of the pan, so the second time I made this, I made a roux, 3 tbs of flour and 3 tbs of butter, added 1 cup of milk, in addition to the 3/4 cup of cream, and it was just what it needed. I also added chopped garlic and a few more tbs of cheese.
By tiffems
Savannah, ,GA
on November 17, 2011
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It was the best I ever made! Thanks so much Tyler!
By JKMay25
Chelsea, Ma
on November 07, 2011
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AHHHmazing. Followed the recipe completely but did increase the cheese - it was heavenly. I made it the day before and baked it again in a buttered casserole dish because I had to make it ahead. So good - better the day of (without baking can't wait to make it again.
Thanks Tyler - this is a hit!
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