Spinacci con Panna y Parmigiano by Thomas Straker

Ingredients

• 2 tbsp Butter
• 2 cloves Garlic, minced
• 1 lb Large leaf spinach
• 1/2 cup Double cream (heavy cream)
• 1/4 cup Parmesan cheese, grated, plus more for serving
• Pinch Salt
• Pinch Black pepper

Instructions

1. Melt butter in a large pan over medium heat. Add minced garlic and sauté for about 1 minute until fragrant, but not browned.
2. Add the large leaf spinach to the pan. Cook, stirring occasionally, for about 3-5 minutes, allowing it to wilt down significantly.
3. Carefully transfer the wilted spinach to a colander and press to strain out as much excess liquid as possible. Discard the liquid.
4. Return the spinach to the same pan over medium heat. Pour in the double cream and bring to a gentle simmer. Cook for 3-5 minutes, stirring, until the cream has thickened slightly.
5. Stir in the grated Parmesan cheese until it's melted and the sauce is creamy. Season with salt and black pepper to taste.
6. Serve immediately. Sprinkle with additional grated Parmesan cheese and a crack of black pepper for garnish.