Recipe courtesy of Emeril Lagasse
Print
Total:
21 min
Prep:
10 min
Cook:
11 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 2 pounds fresh spinach, washed and tough stems removed
  • 2 tablespoons unsalted butter 
  • 1/2 cup finely chopped shallots
  • 1 teaspoon minced garlic
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon nutmeg
  • 1/2 cup heavy cream

Directions

Bring a pot of salted water to a boil over high heat. Add the spinach and cook for 2 minutes. Drain in a fine mesh strainer, pressing with a large spoon to release as much water as possible. Finely chop and set aside.

Melt the butter in medium saute pan over medium-high heat. Add the shallots and garlic and cook, stirring, until soft and fragrant, about 2 minutes. Add the spinach and cook, stirring, just until the liquid is released. Add the cream, salt, pepper, and nutmeg, and cook until the cream is reduced by half, about 4 minutes. Remove from the heat and serve immediately.

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