Creamed Spinach

My sister made a recipe similar to this for Thanksgiving dinner a few years ago, and it has had a hold on my heart ever since. I’ve added Parmesan cheese, because cheese makes everything better. People who do not like spinach happily accept seconds of this dish. I’ve seen it time and time again.

4 lbs. fresh spinach, stems removed OR 2 bags frozen spinach (or 4 boxes)

4 T. butter

1 lg. onion, chopped

1 ½ c. heavy cream or half-and-half

½ tsp. ground nutmeg

1 t. salt

¼ c. fresh Parmesan cheese

Wilt fresh spinach, drain & rinse under cold water. Squeeze out excess water and chop. Melt butter in large pot; add onion. Cook until soft. Add cream & nutmeg. Cook until cream reduces and thickens. Stir in spinach, then cover and simmer on low until most of the cream has absorbed into the spinach. Add salt, cheese and nutmeg. You can also add cayenne pepper if you like a little kick (which I do).

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