- 4
Ingredients
- 2 lbs fresh spinach, rinsed and stemmed
- 2 Tbsp unsalted butter
- 1/2 cup chopped onion
- 1 tsp kosher salt
- 2 cloves garlic, minced
- 1/2 tsp freshly ground black pepper
- 1/2 tsp freshly grated nutmeg
- 1/2 cup heavy cream
- 1 tsp grated lemon zest
Preparation
Step 1
Bring a pot of salted water to a boil over high heat. Add the spinach and cook for 2 minutes. Pour into a fine-mesh strainer and run under cold water to help stop the cooking. Squeeze the spinach until absolutely all of the liquid is gone. Coarsely chop and set aside.
Place the butter in a 12-inch straight-sided saute pan over medium heat. Once the butter has melted, add the onion and salt and cook until the onion is translucent, 4 to 5 minutes. Add the garlic and continue to cook for another 2 to 3 minutes, making sure not to burn the garlic. Add the spinach, pepper, and nutmeg to the pan and stir just to heat through. Add the cream, stir to combine, and cook until the liquid has reduced and thickened slightly, 3 to 4 minutes. Remove from the heat, add the lemon zest, and stir to combine. Serve immediately.