Fast and Easy Creamed Spinach

Name: Fast and Easy Creamed Spinach
Total time: 35
Yield: 6
Ingredients: 2 teaspoons olive oil; 2 (16 ounce) bags fresh spinach; 1 pinch cayenne pepper, or to taste; 1 pinch freshly grated nutmeg; salt and freshly ground black pepper to taste; 1 tablespoon butter; 2 tablespoons minced shallot; 0.75 cup heavy whipping cream; 1 teaspoon freshly grated lemon zest; 2 tablespoons finely shredded Parmigiano-Reggiano cheese

Recipe by John Mitzewich from allrecipes.com

Dinner,Side Dish 35 Mins.

Ingredients

6 servings

•

2 teaspoons olive oil
•

2 (16 ounce) bags fresh spinach
•

1 pinch cayenne pepper, or to taste
•

1 pinch freshly grated nutmeg
•

salt and freshly ground black pepper to taste

•

1 tablespoon butter
•

2 tablespoons minced shallot
•

0.75 cup heavy whipping cream
•

1 teaspoon freshly grated lemon zest
•

2 tablespoons finely shredded Parmigiano-Reggiano cheese

Instructions

Heat olive oil in a large soup pot over high heat; add spinach, cover, and cook for 1 minute. Uncover and gently stir until most of the leaves are bright green and wilted, about 2 minutes.
Quickly drain spinach in a strainer and transfer to a plate lined with 4 or 5 paper towels. Once cool enough to handle, squeeze as much liquid from the spinach as possible. Transfer spinach to a cutting board and coarsely chop.
Mix cayenne pepper, nutmeg, salt, and black pepper in a small bowl.
Melt butter in a large skillet over medium heat; stir in shallot and cook until just barely golden and translucent, 3 to 4 minutes. Stir in seasoning mixture and pour in cream; increase heat to medium-high and simmer until the cream sauce reduces by about half, about 5 minutes. Stir in lemon zest.
Reduce heat to low and toss spinach with cream sauce in skillet. Cook and stir until spinach is heated through and coated, about 2 minutes. Stir in Parmigiano-Reggiano cheese until thoroughly combined.
Serve immediately.