Ingredients
- /2 cup heavy cream
- tablespoons unsalted butter
- /2 teaspoon ground nutmeg
- /2 teaspoon salt
- ground black pepper to taste
- pound fresh spinach
Instructions
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Step 1
Start by combining the heavy cream, butter, nutmeg, salt, and pepper in a saucepan over medium heat. I gently whisk everything together and let it come to a gentle boil, then immediately reduce the heat so it simmers while I prepare the spinach. Next, wash the spinach and place it in a steamer basket over boiling water. Steam just until the leaves are wilted—this takes only a few minutes. Then drain the spinach in a colander, pressing out as much liquid as you can with the back of a spoon. I like to give it a rough chop in a food processor, but you can also finely chop it by hand if you prefer. Gradually stir the chopped spinach into the warm cream sauce, mixing until everything is well coated. Bring the mixture back to a brief boil, then remove from the heat. Taste and adjust seasoning if needed. Serve right away for the creamiest texture.