Ingredients:

  • 20 oz frozen spinach (thawed and tightly squeezed)
  • 4 Tbsp unsalted butter
  • 1/2 small yellow onion, finely minced
  • 2 cloves garlic, freshly minced
  • 1 cup full-fat heavy cream
  • 4 oz full-fat cream cheese
  • 1/2 cup grated Parmesan cheese
  • 1 tsp salt (or to taste)
  • 1/2 tsp black pepper
  • Pinch of freshly grated nutmeg

Instructions:

  1. Prep the Spinach: Thaw the frozen spinach completely. Place the spinach into a cheesecloth or a clean kitchen towel and squeeze aggressively to remove every drop of liquid. This step is critical for preventing a watery sauce. Set the dry spinach aside.
  2. Sauté Aromatics: Melt the 4 Tbsp of unsalted butter in a large skillet or saucepan over medium heat. Add the minced yellow onion and sauté until softened and translucent, about 3-5 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Build the Cream Base: Reduce the heat to medium-low. Add the 4 oz of full-fat cream cheese, stirring constantly until it is fully melted and smooth. Pour in the 1 cup of heavy cream and whisk until the sauce is uniform and velvety.
  4. Season and Thicken: Stir in the 1/2 cup of grated Parmesan cheese, salt, black pepper, and the critical pinch of freshly grated nutmeg. Allow the mixture to simmer gently for about 3 minutes until the sauce begins to thicken slightly.
  5. Finish Dish: Fold the squeezed, dry spinach into the cream sauce, ensuring it is fully coated and reheated through. Taste and adjust salt or pepper as needed. Serve immediately as a steakhouse-quality side dish.