Another classic. Cream spinach is super simple to make, and takes relatively no time at all to cook…so it’s great for a last minute side dish! It’s a great way to include more greens into your diet. Sometimes I like to sprinkle some cheese into this dish, but the below recipe is what I usually make (it serves two people, but feel free to multiply the recipe, but keep an eye on the heavy cream so it doesn’t become too liquidy). Feel to omit the red pepper flakes; I just like a little spice.
2 tablespoons butter
2 tablespoons onion (minced)
1 teaspoon garlic (minced)
4 cups chopped baby spinach
½ cup heavy cream
Nutmeg (to taste)
Red pepper flakes (to taste)
Salt and pepper (to taste)
In a sauce pan over medium-low heat, add the butter, onion, garlic, and a dash of red pepper flakes. Cook for around 3 minutes, or until the onion is tender.
Add in the spinach with a pinch of salt and stir so the leaves are coated in the warm butter and begin to wilt, about 1-2 minutes.
Pour in the heavy cream, raise heat to medium. Stir. Cook until the liquid has reduced by half, about 5 minutes, stirring occasionally.
Grate a little fresh nutmeg into the spinach (about 1/8 teaspoon max).
Serve hot and enjoy!