Creamed Parmesan Spinach

From Redbook

Photo by Tina Rupp

Active time: 28 minutes

Total time: 43 minutes

Makes 8 side-dish servings

4 lb. fresh spinach, stems removed, washed well (leave wet)

3 Tbsp. unsalted butter

1 red onion, minced (1 cup)

1 cup heavy cream

1/2 tsp. freshly grated nutmeg

1/2 cup freshly grated Parmesan cheese

Kosher salt and pepper

1. In large Dutch oven on medium-high, place about half of the wet spinach; cover and cook 5 minutes, stirring once, or until wilted. Stir in remaining spinach and cook about 5 minutes, or until all spinach is wilted and tender. Drain in colander and rinse under cold water. Squeeze out all excess water from spinach, in batches. Transfer to cutting board and chop coarsely. Set aside.
2. Meanwhile, in large saucepan on medium, melt butter. Add onion and cook about 10 minutes, or until translucent and soft. Add cream and nutmeg; continue to cook about 3 minutes, or until cream reduces a bit and thickens.
3. Stir in spinach; continue to simmer about 15 to 20 minutes, or until most of the cream has been absorbed into spinach. Stir in Parmesan, 1 teaspoon salt, and freshly ground black pepper to taste.