Ingredients

 
2 TABLESPOONS (1∕4 STICK) UNSALTED BUTTER 1 SHALLOT, MINCED 2 POUNDS BABY SPINACH 1 TABLESPOON FRESH LEMON JUICE 1 CUP HEAVY CREAM 1∕2 TEASPOON GROUND NUTMEG 1∕4 CUP GRATED PARMESAN CHEESE 1∕2 TEASPOON KOSHER SALT 1∕2 TEASPOON FRESHLY GROUND BLACK PEPPER2 TABLESPOONS (1∕4 STICK) UNSALTED BUTTER 1 SHALLOT, MINCED 2 POUNDS BABY SPINACH 1 TABLESPOON FRESH LEMON JUICE 1 CUP HEAVY CREAM 1∕2 TEASPOON GROUND NUTMEG 1∕4 CUP GRATED PARMESAN CHEESE 1∕2 TEASPOON KOSHER SALT 1∕2 TEASPOON FRESHLY GROUND BLACK PEPPER
 

Time:

PREP TIME: 5 MINUTES COOK TIME: 18 MINUTES

 

Serves: 8

Creamed Spinach

In a large skillet, melt the butter. Add the shallot and cook until translucent, 3 to 4 minutes. Add the spinach and lemon juice. Cover and let steam for 3 to 4 minutes. Remove the cover and use tongs to toss the spinach until all of it is wilted. Place the spinach in a colander and let any liquid drain.

Meanwhile, in the same skillet, heat the cream and nutmeg until the cream has thickened and reduced a bit, about 5 minutes. Stir in the Parmesan until melted. Add the spinach, salt, and pepper. Cook until heated through, 3 to 4 minutes.