Friendly reminder: This website utilizes cookies and other tracking technologies to track and tailor your online experience. We use and make such information available to third parties for purposes such as analytics, security, and advertising. By using this website, you are accepting our Terms of Use. You may change your cookie settings in your web browser at any time. Cookie Policy

Skip to main content

KEEP SCREEN ON

Yield: Makes 4 (1/2 cup) servings

Ingredients
Ingredients
3 tablespoons unsalted butter

2 tablespoons diced shallots

1 teaspoon freshly ground nutmeg

1 pound fresh spinach leaves, thick stems removed

Ingredients


1 cup heavy cream

1/4 teaspoon salt

Freshly ground black pepper

RATE THIS RECIPE

Based on 5 ratings

Preparation Method

  1. In 12-inch sauté pan on Wolf cooktop over medium high heat, melt butter and allow to brown slightly.
  2. Stir in shallots and nutmeg and cook about 1 minute or until shallots are cooked through.
  3. Add spinach in large handfuls, stirring well after each addition.
  4. When all spinach is wilted and cooked through, remove from heat and place in a colander.
  5. Place cream, salt and pepper in the same pan and bring to a gentle boil.
  6. Reduce heat to medium low and continue to boil about 3 minutes or until the cream is reduced by half.
  7. Press excess liquid from spinach and add to cream mixture.
  8. Adjust salt and pepper if desired.
  9. Serve warm.

; ; ;