Creamed Spinach

The key to this recipe is the fresh Parmesan & bacon. Yum!

3 pounds spinach
2 Tbsp unsalted butter
2 Tbsp extra-virgin olive oil
2 cloves garlic, lightly smashed
3/4 cup heavy cream
1 tea. freshly ground nutmeg (a little less if using pre-ground nutmeg)
1/4 cup freshly grated Parmesan
6 slices bacon, cooked and chopped
Kosher salt and freshly ground black pepper

Wash the spinach thoroughly & drain. Heat the butter and oil in a large skillet over medium-high heat and add the spinach and garlic. Cook, turning frequently, until the spinach has wilted. Remove the garlic and put the spinach into a colander and let it drain well. Press out as much liquid as you can from the leaves and chop them coarsely.

Heat the skillet again over medium-high heat and add the bacon, cream and nutmeg; cook until it reduces a bit, about 5 minutes. Add the spinach and Parmesan and season with salt and pepper. Cook until the spinach is hot, about 5 more minutes. Serve immediately.