2 # Spinach, Blanched, Drained, and Chopped
3 T Butter
3/4 C Yellow Onion, Small Diced
1 t Garlic, Minced
1 C Heavy Cream
1/3 C Cream Cheese
1/3 C Parmesan, Grated
- 2 t Salt
- 1/2 t Black Pepper
- 1/4 t Nutmeg, Freshly Ground
- In a large pot full of salted boiling water, blanch the spinach for approximately one minute. Strain in a colander and run under cold water to arrest the cooking process. Gently press the spinach against the colander with your hand to remove the liquid. The spinach should be quite dry by the end of this process.
- Transfer the spinach to a cutting board and cut in a “cross-hatch” of about one centimeter. This will prevent the finished product from being stringy.
- In a large pan, sweat the onions in the butter until the onions are translucent and without texture. Add the garlic and cook until fragrant. Add the heavy cream, cream cheese and parmesan and cook until the cheeses are melted. Add the seasoning and the spinach and mix to incorporate.