Creamed Spinach

By mamacasma

This scrumptious holiday side dish is so good your Thanksgiving leftover options will suffer.

Ingredients

• 4 pound(s) fresh spinach, stems removed, washed well (leave wet)
• 4 tablespoon(s) unsalted butter
• 3/4 cup(s) finely diced sweet onions
• 1 1/2 cup(s) heavy cream
• 1/2 teaspoon(s) freshly grated nutmeg
• 1 teaspoon(s) kosher salt
• Freshly ground black pepper, to taste

Preparation

Step 1

1. Place 2 pounds wet spinach in a large Dutch oven over medium-high heat; cover and cook 5 minutes, stirring once, until wilted. Stir in remaining 2 pounds spinach and cook until all spinach is wilted and tender, about 5 minutes longer. Drain in colander; rinse under cold water. Squeeze out all excess water from spinach, in batches. Transfer to a cutting board and coarsely chop.
2. Meanwhile, melt butter in a large saucepan over medium heat; add onion and cook until translucent and soft, about 10 minutes. Add cream and nutmeg; continue to cook until cream reduces a bit and thickens, about 5 minutes.
3. Stir in spinach, cover pan, and simmer on low, until most of cream has been absorbed into spinach, about 15 minutes. Stir in salt and season with pepper to taste.