Ingredients
Equipment
Method
- In a large sauté pan, melt the butter over medium heat. As it melts, it will start to bubble slightly; you want to keep an eye on it to ensure it doesn't brown too much. Once it’s fully melted, the kitchen will fill with a lovely buttery aroma.
- Add the garlic and cook for about 30 seconds or until fragrant. You'll notice the scent of the garlic starting to release; this is when it’s at its best. Stir it frequently to prevent burning, as burnt garlic can taste bitter.
- Pour in the heavy cream and bring it to a gentle boil. Stir the mixture continuously, ensuring the butter and cream are well combined. The cream will begin to thicken as it heats up.
- Lower the heat to medium and allow the cream to cook at a slow boil. This will take about 25 minutes, and you should stir occasionally to keep it from sticking to the pan. You're aiming for the cream to reduce by half, creating a thick, luscious sauce.
- Season the sauce with kosher salt, freshly ground black pepper, and the nutmeg. Taste it at this stage to adjust the seasoning to your liking. The flavors should come together beautifully, creating a savory base for the spinach.
- Working in batches, add the fresh spinach to the cream sauce. Toss it gently to coat the leaves. As you add the spinach, you'll see it start to wilt down, releasing its juices and deepening the flavor of the cream.
- Continue adding the spinach until all of it is incorporated. The last batch should be just beginning to wilt. This ensures that it retains its vibrant color and some texture.
- Now, fold in the freshly grated Parmesan cheese. Toss everything together until the cheese is melted, and you have a beautifully creamy mixture. The cheese not only adds flavor but also enhances the creaminess.
- Remove the pan from heat. Remember that the spinach will continue to cook a little after you take it off the stove, so don’t worry if it seems slightly undercooked. It should look a vibrant green and glistening.
- Sprinkle with more Parmesan cheese if desired and serve warm. This adds a beautiful finishing touch as it melts slightly over the hot spinach.
Notes
If you happen to have leftovers, they make for a delightful lunch the next day. Just warm it up and enjoy it with some crusty bread or as a filling for a sandwich. It’s wonderful how Creamed Spinach can elevate even a simple meal.