The great thing about this recipe is that it acts as both a sauce and a vegetable. It’s delicious served with lamb, beef, and chicken.
½ stick butter
16 ¾ cups baby spinach
¾ cup plus 2 tablespoons half and half
Pinch of nutmeg, freshly grated Sea salt and freshly ground black pepper, to taste
Melt the butter in a large skillet over high heat, then add in the baby spinach and cook for 2 minutes. Pour the half and half over the spinach and let cook for 5 minutes (you will see the cream thickening). Scatter the nutmeg over and season with salt and pepper, to taste. Transfer to a warm serving bowl and serve.
Credit: Alberto Peroli