Ingredients

• 2 teaspoons olive oil
• 2 , 16 ounce
• 1 pinch cayenne pepper , or to taste
• 1 pinch freshly grated nutmeg
• salt and freshly ground black pepper to taste
• 1 tablespoon butter
• 2 tablespoons minced shallot
• 0.75 cups heavy whipping cream
• 1 teaspoon freshly grated lemon zest
• 2 tablespoons finely shredded Parmigiano-Reggiano cheese , Optional

Instructions

1. 1 Heat olive oil in a large soup pot over high heat; add spinach, cover, and cook for 1 minute. Uncover and gently stir until most of the leaves are bright green and wilted, about 2 minutes.
2. 2 Quickly drain spinach in a strainer and transfer to a plate lined with 4 or 5 paper towels. Once cool enough to handle, squeeze as much liquid from the spinach as possible. Transfer spinach to a cutting board and coarsely chop.
3. 3 Mix cayenne pepper, nutmeg, salt, and black pepper in a small bowl.
4. 4 Melt butter in a large skillet over medium heat; stir in shallot and cook until just barely golden and translucent, 3 to 4 minutes. 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. Stir in lemon zest.
5. 5 Reduce heat to low and toss spinach with cream sauce in skillet. Cook and stir until spinach is heated through and coated, about 2 minutes. Stir in Parmigiano-Reggiano cheese until thoroughly combined.
6. 6 Serve immediately.

Nutrition per serving