Ingredients:

  • 2 tablespoons (30ml) unsalted butter
  • 1 medium shallot, finely minced
  • 2 cloves garlic, minced
  • 2 pounds (900g) fresh spinach, washed thoroughly and trimmed
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup (60ml) whole milk
  • 1/4 teaspoon freshly grated nutmeg
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon (15ml) grated Parmesan cheese (optional, for garnish)

Instructions:

  1. Melt butter in a large skillet over medium heat. Add the minced shallot and garlic, and sauté until softened and fragrant, about 2-3 minutes. Be careful not to burn the garlic!
  2. Add the washed and trimmed spinach to the skillet in batches. Cook, stirring frequently, until the spinach has wilted down significantly. This will happen quickly!
  3. Transfer the wilted spinach to a colander and gently press out any excess moisture. This is crucial for a creamy, not watery, final product.
  4. Roughly chop the spinach. You can skip this step if you prefer a more rustic texture.
  5. Return the spinach to the skillet. Add the heavy cream, milk, and nutmeg. Season with salt and pepper to taste.
  6. Bring the mixture to a simmer over medium-low heat, stirring occasionally, until the sauce has thickened slightly, about 5-7 minutes.
  7. Garnish with grated Parmesan cheese (if desired) and serve immediately.