Ingredients:

  • 20 oz fresh baby spinach
  • 3 tbsp unsalted butter
  • 1 large shallot, finely minced
  • 3 cloves garlic, minced
  • 0.75 cup heavy cream
  • 4 oz full-fat cream cheese, cubed and softened
  • 0.25 cup freshly grated Parmesan cheese
  • 0.125 tsp freshly grated nutmeg
  • 0.25 tsp red pepper flakes
  • 0.5 tsp kosher salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Prepare the greens: Blanch fresh spinach in boiling salted water for 30 seconds, then immediately shock in ice water. Drain and place in a clean kitchen towel, wringing aggressively to remove all moisture. Rough chop the resulting spinach ball.
  2. Sauté aromatics: Melt butter in a large skillet over medium heat. Add minced shallots and cook for 3-4 minutes until translucent. Stir in minced garlic and red pepper flakes, cooking for another 30 seconds until fragrant.
  3. Create the sauce: Pour the heavy cream into the skillet. Add the cubed cream cheese and whisk consistently until the cheese has melted and the sauce is smooth and simmering.
  4. Combine and season: Fold the chopped spinach into the cream sauce along with the Parmesan cheese. Season with nutmeg, salt, and black pepper. Simmer for 1-2 minutes until the sauce thickens and coats the spinach evenly.