SaveIngredients
Method
Melt the butter in a large, deep skillet over medium heat. Add the shallot and cook, stirring, until soft and translucent.
Add the garlic and stir until fragrant, about 30 seconds.
Add the spinach a big handful at a time, tossing with tongs and adding more as each batch collapses, until it's all wilted.
Turn the heat to medium-high and cook, stirring, until most of the liquid in the pan has bubbled away.
Lower the heat to medium, add the cream and cream cheese and stir until the cheese melts and the sauce thickens and clings to the spinach.
Stir in the parmesan and nutmeg, season with salt and pepper, and serve hot.
Tips
- Cooking off the spinach liquid before the cream goes in is what keeps it thick instead of watery.
- Frozen chopped spinach works too: thaw 2 boxes (10 ounces each) in the microwave, squeeze very dry and skip step 4.
- Reheat leftovers gently with a splash of milk to loosen.
Made it? Rate it
Tap a star to rate this recipe.
