Creamed Spinach

Steps

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1. 1
   Melt butter in a small pot, add the finely diced onion with a pinch of salt, and cook until softened and translucent but not caramelized, about 2–3 minutes.
   ▶ ≈0:48
2. 2
   Add the minced garlic and cook together with the onion for a few minutes until the flavors meld and the raw garlic taste softens.
   ▶ ≈2:07
3. 3
   Pour in the heavy cream and add a pinch of nutmeg. Let the cream bubble and begin to thicken and reduce for 3–5 minutes.
   ▶ ≈2:20
4. 4
   Whisk in the softened cream cheese and blend it thoroughly into the cream until the texture becomes smooth and velvety.
   ▶ ≈3:07
5. 5
   Stir in the grated Parmesan, a good pinch of salt, and freshly ground black pepper to taste.
   ▶ ≈3:45
6. 6
   Add all the thawed and well-squeezed spinach. Allow the hot sauce to warm the cold spinach and bring everything together.
   ▶ ≈4:19
7. 7
   Simmer the mixture for 5–10 minutes until all the flavors meld and you reach your desired consistency. The spinach should be held together in a creamy sauce, not soupy.
   ▶ ≈4:38
8. 8
   Taste and adjust seasoning with additional salt and pepper as desired. Serve warm, or cool for reheating later with an extra splash of cream and butter.
   ▶ ≈5:30