Name: Creamed Spinach
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 servings
Ingredients: 2 pound fresh baby spinach; 3 tablespoon unsalted butter; 1 shallot (medium, finely diced); 3 clove garlic (minced); 4 ounce cream cheese (softened and cubed); 1 cup heavy cream; ½ cup grated Parmesan cheese; ½ teaspoon kosher salt; ¼ teaspoon black pepper; ⅛ teaspoon ground nutmeg

Instructions

Wilt the spinach
Wilt the spinach:
Add 2 pounds baby spinach to a large pot in batches with 2 tablespoons water over medium heat, stirring until wilted, about 4 to 5 minutes total. Transfer to a colander, let cool slightly, then squeeze out as much liquid as possible and roughly chop.
Aromatics
Aromatics:
Wipe out the pot and melt 3 tablespoons butter over medium heat. Add 1 diced shallot and cook for 2 minutes, then add 3 minced garlic cloves for 30 seconds.
Make the sauce
Make the sauce:
Add 4 ounces cubed cream cheese and 1 cup heavy cream and whisk until smooth. Simmer gently for 3 to 4 minutes, until slightly thickened, then stir in ½ cup Parmesan, ½ teaspoon kosher salt, ¼ teaspoon black pepper, and ⅛ teaspoon nutmeg.
Combine and serve
Combine and serve:
Stir in the chopped spinach and cook for 2 minutes, until hot and creamy. Taste, adjust the salt, and serve the creamed spinach right away.

Tips

Squeezing the spinach dry is essential; otherwise the sauce gets thin and watery. Two pounds of fresh spinach cooks down to about 2 cups, so don't be alarmed by the big pile. You can use 2 packages (10 oz each) frozen chopped spinach, thawed and squeezed, instead of fresh.