Ingredients: |
Ingredients: 12 ounces baby spinach
1 small onion, finely chopped
1 clove garlic, minced
1 tablespoon unsalted butter, cut into small pieces
Kosher salt and freshly ground black pepper
½ cup heavy cream
1 ounce cream cheese, cut into 4 pieces
3 tablespoons grated Parmesan
Pinch cayenne pepper
Pinch freshly grated nutmeg
Finely grated zest and juice of ½ lemon
⅓ cup toasted breadcrumbs or fried onions
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Directions: |
Directions:Place spinach and 2 tablespoons water in a microwave-safe large bowl. Cover tightly with plastic wrap; cut a small slit in the center with the tip of a paring knife to vent excess steam. Microwave on high (at 100 percent power), stirring halfway through, until the spinach is just wilted, 3 minutes . (When removing the plastic wrap, be careful to avoid the hot steam.)
Scatter the onions, garlic, butter, 1/4 teaspoon salt and a couple grinds of black pepper in a microwave-safe 8-inch square baking dish. Cover tightly with plastic wrap; cut a small slit in the center. Microwave on high (at 100 percent power) until the onions are soft and translucent. If the onions are still a little hard, microwave again, covered, in 30-second increments, stirring after each.
Squeeze the wilted spinach completely dry, and place in the baking dish with the onion mixture. Add the heavy cream, cream cheese, Parmesan, cayenne, nutmeg, 1/4 teaspoon salt and a few grinds of black pepper, and stir to combine. Microwave, uncovered, on high (at 100 percent power). The spinach should be hot and bubbly and the cream slightly thickened. Add the lemon juice, and stir. Top with breadcrumbs or fried onions and some lemon zest.
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