- Work with 1 pound of spinach at a time (about 12 cups torn).
- Wash and drain spinach.
- Remove stems and tear leaves into pieces.
Cook 1 pound spinach, covered, in a small amount of boiling salted water for 3 to 5 minutes or until tender. Begin timing when steam forms.
In a steamer cook 1 pound spinach for 3 to 5 minutes or until tender.
Step 1: Cook spinach
In a large pot of rapidly boiling salted water, cook 2 pounds (or two 10-ounce bags) fresh spinach for 1 minute.
Step 2: Drain and snip spinach
Drain spinach well, squeezing out excess liquid. Pat spinach dry with paper towels. Snip spinach with kitchen shears to coarsely chop; set aside.
Step 3: Prepare cream mixture
In a large skillet cook 1/2 cup chopped onion and 2 to 3 minced garlic cloves in 2 tablespoons hot butter about 5 minutes. Stir in 1 cup whipping cream, 1/4 teaspoon nutmeg, and salt and black pepper to taste.
Step 4: Add spinach and cook
Bring onion mixture to boiling; cook, uncovered, until cream begins to thicken. Add spinach. Simmer, uncovered, about 2 minutes or until thickened. Season to taste with additional salt and pepper.