Fast and Easy Creamed Spinach

Recipe View 3 mins Heat olive oil in a large soup pot over high heat; add spinach, cover, and cook for 1 minute.

Recipe View 0 mins Uncover and gently stir until most of the leaves are bright green and wilted, about 2 minutes.

Recipe View 0 mins Quickly drain spinach in a strainer and transfer to a plate lined with 4 or 5 paper towels.

Recipe View 12 mins Once cool enough to handle, squeeze as much liquid from the spinach as possible.

Recipe View 2 mins Transfer spinach to a cutting board and coarsely chop.

Recipe View 0 mins Mix cayenne pepper, nutmeg, salt, and black pepper in a small bowl.

Recipe View Melt butter in a large skillet over medium heat; stir in shallot and cook until just barely golden and translucent, 3 to 4 minutes.

Recipe View Stir in seasoning mixture and pour in cream; increase heat to medium-high and simmer until the cream sauce reduces by about half, about 5 minutes.

Recipe View Stir in lemon zest.

Recipe View Reduce heat to low and toss spinach with cream sauce in skillet.

Recipe View Cook and stir until spinach is heated through and coated, about 2 minutes.

Recipe View Stir in Parmigiano-Reggiano cheese until thoroughly combined.

Recipe View Serve immediately.