More spinach? Of course! The windy city can’t get enough of their leafy greens, especially when simmered with cream and spices.

Add spinach to a pot of boiling salted water and cook for 2 minutes. Drain and press to remove as much water as possible. Finely chop the cooked spinach and set aside.

Melt butter in a large skillet and add the onions and garlic. Cook until translucent, about 2 minutes. Add the spinach and cook until all the liquid evaporates. Add in cream, salt, pepper and nutmeg. Simmer gently until the cream thickens and reduces by half. Serve immediately.