1-Getting creamed spinach just right starts with simple steps that anyone can follow, even if you’re new to the kitchen. Begin by melting 3 tablespoons of unsalted butter in a large skillet over medium-low heat, which sets the stage for that rich base. Add ½ cup of finely chopped shallots and cook them, stirring often, for about 4 minutes until they turn soft and translucent, building a flavorful foundation.

2-Next, toss in the 2 finely chopped garlic cloves and keep stirring for 1 minute, making sure it doesn’t brown to preserve its fresh taste. Then, pour in 1 pint of heavy cream, followed by ½ teaspoon of salt, ¼ teaspoon of freshly ground black pepper, and a pinch of freshly grated nutmeg, and bring it all to a gentle boil. Let it cook uncovered, stirring now and then, for around 10 minutes until the cream thickens and sticks to the back of a spoon that’s how you know it’s ready for the next step.

3-Stir in ½ cup of finely shredded Parmesan cheese until it melts smoothly into the mixture, creating that irresistible cheesy creaminess. Finally, add the 2 pounds of thawed and squeezed-dry frozen cut leaf spinach (or the equivalent prepared fresh baby spinach) and mix everything together until it’s well combined. Taste and adjust the seasoning if needed, and if it’s too watery, keep it on medium-low heat to let the excess liquid evaporate. Serve it warm as a delightful side that complements many meals.