• 8servings
  • 265calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, E, P
MineralsNatrium, Chromium, Manganese, Silicon, Calcium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 4 pound(s) fresh spinach , stems removed, washed well (leave wet)

  2. 3 tablespoon(s) unsalted butter

  3. 1 red onion , minced (1 cup)

  4. 1 cup(s) heavy cream

  5. 1/2 teaspoon(s) freshly grated nutmeg

  6. 1/2 cup(s) grated Parmesan cheese

  7. 1 teaspoon(s) kosher salt

  8. Freshly ground black pepper , to taste

Instructions Jump to Ingredients ↑

  1. Place about 2 pounds of the wet spinach in a large Dutch oven over medium-high heat; cover and cook 5 minutes, stirring once, until wilted. Stir in the remaining 2 pounds spinach and cook until all spinach is wilted and tender, about 5 minutes longer. Drain 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.

  2. Meanwhile, melt butter in a large saucepan over medium heat; add onion and cook until translucent and soft, about 10 minutes. Add cream and nutmeg; continue to cook until cream reduces a bit and thickens, about 3 minutes.

  3. Stir in spinach; continue to simmer until most of the cream has been absorbed into spinach, about 15 to 20 minutes. Stir in Parmesan, salt, and pepper.


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