Parmesan Spinach with Cream

Ingredients: (Conversion Chart)

• 2 pounds fresh spinach, stems removed
• 1½ tablespoons unsalted butter
• ½ red onion, minced
• ½ cup heavy cream
• ¼ teaspoon freshly grated nutmeg
• ¼ cup grated Parmesan cheese
• ½ teaspoon salt
• freshly ground black pepper, to taste

Directions:

1. Briefly soak spinach in water, then place in a large Dutch oven over medium-high heat; cover and cook for 5 minutes, stirring once, until wilted.
2. Drain spinach in a colander and rinse under cold water. Squeeze out all excess water from spinach, in batches. Transfer to a cutting board and chop coarsely. Set aside.
3. Meanwhile, in a large saucepan over medium heat, melt butter. Add onion and cook until translucent and soft, about 8 minutes. Add cream and nutmeg, cook until cream thickens, about 2 minutes.
4. Stir in spinach and continue to simmer until most of the cream has been absorbed into spinach. Stir in Parmesan, salt, and pepper.

Nutrition Info: