2 lb (908g) fresh spinach leaves, washed and stems removed
2 tbsp (28g) fat (olive oil, butter ... or even bacon fat!)
1/2 small (35g) onion, sliced
3 each (9g) garlic cloves, minced
1 1/4 cups (297.5g) cream, heavy whipping
1/4 tsp (.25g) nutmeg, ground
salt and fresh cracked pepper, to taste
1. Bring a medium sized pot of water to a boil, over high heat.
Gather a bowl with ice cubes and water, as well as a colander or straining device, of some kind. Once the water boils, add a nice amount of salt. Place your spinach into the boiling water and allow to swirl around for about 30 seconds. Remove the spinach with the strainer and immediately plunge it into the ice water. When it is thoroughly cooled, remove the spinach and squeeze it, by clinching it in your fists (or with a cloth), until all the water has been squeezed out. You should have a sizeable lump of bright green cooked spinach.
Coarsely chop the spinach and set aside.
Place a large sauté pan over medium heat. Add oil, fat or butter. When the oil ripples, add the garlic and onions with a little bit of salt and pepper. Cook until translucent, about 2 to 3 minutes.
Add the spinach, cream, nutmeg and a bit more salt and pepper. Turn the heat up to high (the liquid will evaporate more quickly). Cook, while stirring, until the cream thickens and clings to the spinach. (about 4 to 5 minutes)
Taste, adjust seasoning and serve! (optionally garnish with bacon bits)
5.5 carbs per serving