1-Prepare your spinach: if using fresh, boil 2 pounds for 1-2 minutes, drain, rinse with cool water, squeeze out excess water, and chop if you like; if frozen, thaw 1 pound and squeeze it dry. This step ensures your creamed spinach has just the right texture without any watery surprises.

2-Heat a skillet over medium and melt 2 tablespoons of butter. Add 1/2 medium chopped onion and sauté for 5-7 minutes until it’s lightly browned, building a flavorful base. Lower the heat to medium-low, stir in 2 minced garlic cloves, then mix in 3/4 cup heavy cream, 4 ounces softened cream cheese, 1 cup freshly grated Parmesan cheese, and a pinch of nutmeg.

3-Stir until the cream cheese melts and the sauce thickens nicely, which should take a few minutes. Add your prepared spinach and heat everything through, tweaking the consistency with extra cream if it seems too thick. Finally, season with salt and pepper to taste and serve it up right away for the best flavor.