Ingredients
- 2 pounds fresh spinach, washed and stems removed
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
- Pinch of nutmeg (optional)
Equipment Needed
- Large pot for blanching spinach
- Strainer or colander
- Frying pan
- Whisk
- Mixing bowl
- Baking dish
Step-by-Step Instructions
To start, I blanch the fresh spinach in a large pot of boiling water. It only takes about 2-3 minutes to wilt, and I love watching it transform from vibrant green to a tender texture. After that, I drain it in a colander, letting it cool slightly before squeezing out any excess moisture. You want the spinach to be as dry as possible for that creamy consistency! (See the next page below to continue steps…)