Ingredients:

  • 1.5 lbs fresh baby spinach
  • 2 tbsp unsalted butter
  • 1 small shallot, finely minced
  • 3 cloves garlic, pressed
  • 1 cup heavy cream
  • 2 oz cream cheese
  • 0.5 cup freshly grated Parmesan cheese
  • 0.25 tsp freshly grated nutmeg
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 pinch red pepper flakes

Instructions:

  1. Bring a large pot of salted water to a boil. Blanch the spinach for 30–60 seconds until wilted. Immediately shock in ice water to stop the cooking process.
  2. Transfer the cooled spinach to a clean flour sack towel and squeeze aggressively until all excess moisture is removed and you are left with a dry mass. Roughly chop the squeezed spinach.
  3. In a 12-inch skillet over medium heat, melt the butter. Sauté the minced shallots and garlic for approximately 2 minutes until translucent and fragrant, ensuring they do not brown.
  4. Pour in the heavy cream and add the cream cheese. Whisk constantly until the cream cheese is fully melted and the sauce begins to simmer and thicken.
  5. Stir in the chopped spinach, Parmesan cheese, nutmeg, black pepper, and red pepper flakes. Continue to cook for 1-2 minutes until the sauce is glossy and clings perfectly to the greens. Serve immediately.