- 2 pounds fresh spinach, washed and tough stems removed
- 2 tablespoons unsalted butter
- 1/2 cup finely chopped shallots
- 1 teaspoon minced garlic
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon nutmeg
- 1/2 cup heavy cream
Melt the butter in medium saute pan over medium-high heat. Add the
Bring a pot
of salted water to a boil over high heat. Add the spinach and cook for
2 minutes. Drain in a fine mesh strainer, pressing with a large spoon
to release as much water as possible. Finely chop and set aside.
shallots and garlic and cook, stirring, until soft and fragrant, about
2 minutes. Add the spinach and cook, stirring, just until the liquid is
released. Add the cream, salt, pepper, and nutmeg, and cook until the
cream is reduced by half, about 4 minutes. Remove from the heat and
serve immediately.
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