Spinach Creamed

By Floridaberry

Ingredients

• 3 pounds spinach
• 2 tablespoons unsalted butter
• 2 tablespoons exta-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
• Note: I used only 1 lb spinach

Preparation

Step 1

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 he 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 an season with salt and pepper. Cook until the spinach is hot, about 5 more minutes. Serve immediately.

Note: I liked it chopped more than the coarse chop the recipe says.