Ingredients:

  • 1 lb fresh baby spinach
  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1/4 tsp ground nutmeg
  • 1 cup heavy cream
  • 4 oz cream cheese, softened and cubed
  • 1/2 cup Parmesan cheese, grated
  • 1/2 cup Provolone cheese, shredded
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper

Instructions:

  1. Heat the butter in a large skillet over medium heat. Add the spinach in batches, tossing frequently until the leaves have completely collapsed and turned a deep emerald green.
  2. Transfer the wilted spinach to a colander, wrap it in a clean kitchen towel, and squeeze firmly to remove all excess liquid. Roughly chop the compressed spinach.
  3. In the same skillet, sauté the minced garlic for 1 minute until fragrant and smelling nutty but not browned.
  4. Pour in the heavy cream and bring to a gentle simmer. Stir in the cubed cream cheese, whisking constantly until the sauce is smooth and begins to thicken.
  5. Reduce the heat to low. Fold in the Parmesan and Provolone, stirring until the cheese is fully melted and the sauce is glossy.
  6. Return the squeezed spinach to the pan. Stir in the nutmeg, salt, and pepper.
  7. Cook for an additional 2 minutes until the spinach is fully incorporated and the mixture is bubbling and velvety.