Creamed spinach

Recipe Information

Ingredients

• 4 pounds fresh spinach, stems removed, washed well (leave wet)

• 4 tablespoons unsalted butter

• 3/4 cups sweet onion, finely diced

• 1 1/2 cups heavy cream

• 1/2 teaspoons freshly grated nutmeg

• 1 teaspoons kosher salt

• Freshly ground black pepper, to taste

Directions

• Cover and cook about half of the wet spinach in a large Dutch oven over medium-high heat for 5 minutes. Cook until wilted. Stir in the remaining spinach. Cook for about 5 more minutes, or until all of the spinach is tender.

• Drain the spinach in a colander and rinse under cold water. Squeeze all water from the spinach. Coarsely chop the spinach on a cutting board.

• Over medium heat; cook the onion in the butter in a large saucepan. Cook for about 10 minutes or until the onions are clear. Add the cream and nutmeg. Cook for about 5 minutes, or until the cream thickens and reduces.

• Add the spinach to the cream mixture and cover the pan. Let simmer on low for about 15 minutes, or until most of the cream has been absorbed into the spinach. Stir in the salt. Season with pepper.

Nutrition (per serving)

• Calories: 304 cal

• Total fat: 22g

• Carbohydrate: 27g

• Protein: 7g