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Taken from www.foodtv.com
3 pounds fresh spinach, stems discarded, coarsely chopped (about 24 packed cups)
3 tablespoons unsalted butter
1 1/2 small onions, minced
3/4 cup heavy cream
Pinch of freshly ground nutmeg
Kosher salt and freshly ground black pepper
Wash the spinach and drain in sieve. Don't dry the spinach--leave the water clinging to the leaves.
Heat a large skillet over medium-high heat. Add the wet spinach and cook, stirring occasionally, until wilted. Transfer the spinach to the sieve and press out as much liquid as possible.
Heat the butter in a large skillet over medium heat. Add the onion and cook, stirring, until soft, about 4 minutes. Stir in the spinach, cream, and nutmeg and season with salt and pepper. Cook the spinach, stirring occasionally until most of cream is absorbed, about 4 minutes.
3 pounds fresh spinach, stems discarded, coarsely chopped (about 24 packed cups)
3 tablespoons unsalted butter
1 1/2 small onions, minced
3/4 cup heavy cream
Pinch of freshly ground nutmeg
Kosher salt and freshly ground black pepper
Wash the spinach and drain in sieve. Don't dry the spinach--leave the water clinging to the leaves.
Heat a large skillet over medium-high heat. Add the wet spinach and cook, stirring occasionally, until wilted. Transfer the spinach to the sieve and press out as much liquid as possible.
Heat the butter in a large skillet over medium heat. Add the onion and cook, stirring, until soft, about 4 minutes. Stir in the spinach, cream, and nutmeg and season with salt and pepper. Cook the spinach, stirring occasionally until most of cream is absorbed, about 4 minutes.