Ingredients

• 3 Tablespoons unsalted butter

• ½ cup finely chopped shallot (or yellow onion)

• 2 cloves garlic, chopped

• 2 Tablespoons brandy (optional)

• 2 cups heavy cream

• ½ teaspoon Kosher salt

• ¼ teaspoon freshly cracked black pepper

• ⅛ teaspoon freshly grated nutmeg

• ½ cup grated or shredded Parmesan

• 2 pounds frozen chopped spinach, thawed and squeezed dry

Instructions

Melt the butter in a pot or pan large enough to comfortably hold all the ingredients, over medium-low heat.

Add the shallots and cook, stirring occasionally, until translucent and soft, about 4–5 minutes.

Stir in the garlic and cook for 1 minute until fragrant.

(Optional) Remove the pan from the heat and add the brandy. Return the pan to the heat and cook for about 30 seconds.

Add the heavy cream, salt, pepper, and nutmeg. Bring the mixture to a gentle boil. Cook uncovered, stirring occasionally, until the cream has thickened enough to coat the back of a spoon, about 10 minutes.

Stir in the Parmesan until melted and fully combined.

Add the spinach to the cream mixture and stir until evenly coated and heated through.

Taste and adjust seasoning if necessary. Serve warm.