Ingredients
- bags (10 oz each) fresh spinach, roughly chopped
- /4 cups heavy cream
- /4 cup butter
- tablespoons minced garlic
- tablespoons minced white onion
- slices provolone cheese, shredded
- /2 cup freshly grated Parmesan cheese
- salt and pepper to taste
Instructions
-
Step 1
Heat a large skillet over medium-high heat. Add the spinach and cook, stirring constantly, until it just wilts—this happens quickly. Remove the spinach and drain it in a colander, pressing firmly with a spoon to squeeze out every bit of moisture. Don’t skip this step
-
Step 2
excess water will make the sauce thin. Melt the butter in the same skillet over medium heat. Toss in the minced garlic and onion, cooking and stirring until they soften and become fragrant, about 5 minutes. Return the spinach to the pan, breaking up any clumps. Pour in the heavy cream and give everything a good stir. Sprinkle the shredded provolone over the spinach. Stir gently until the cheese melts into the cream, creating a smooth, velvety sauce. Once the provolone is fully incorporated, add the grated Parmesan. Continue to cook, stirring now and then, until the mixture thickens to your liking—usually just a couple of minutes. Season with salt and pepper to taste. I sometimes let the edges get a bit golden in the skillet before serving
-
Step 3
it adds a lovely nutty depth. Serve hot, and watch it disappear.