Popeye here to tell you to eat your spinach! It’s good for you, ya know?
Also, do you know that when you cook spinach, you must start with A LOT of fresh spinach? As in, you will think you are putting way too much spinach in the pan and then suddenly – POOF – it shrinks!
I generally use 3/4 of a bag of fresh baby spinach for this recipe. The good news is that your family will have consumed a whole lotta spinach if you eat it all. And, that’s a good thing.
- 2 tablespoons butter
- 1 tablespoon olive oil
- ½ onion, minced
- 1 clove garlic, minced
- 1 bag baby spinach, chopped
- salt and freshly ground black pepper, to taste
- ¼ teaspoon freshly ground nutmeg
- ¼ cup heavy cream
- In a medium saute pan over medium-high heat, melt butter and then add the olive oil. Mix in the onions and garlic; cook for 2 minutes until soft. Add the chopped spinach and warm through. Add the salt, nutmeg and the heavy cream. Mix well. Cook until liquid reduces by half, roughly 3 to 4 minutes.