Spinach recipe: Spinach with garlic cream and Parmesan

WHAT YOU'LL NEED:

2 cups heavy cream

6 cloves garlic, peeled and lightly smashed

1 sprig of fresh thyme

1 bay leaf

Pinch nutmeg

Salt

Pepper

Rind of Parmesan cheese (optional)

2 pounds spinach

1/4 teaspoon grated nutmeg

1 1/2 to 2 cups fresh grated Parmesan cheese

HOW TO:

1. In a saucepan, combine cream with garlic, thyme, bay leaf, nutmeg, salt and pepper and rind, if using. Simmer over medium heat until cream is reduced by about half, 20 minutes. Pick out thyme and bay leaf but, if desired, mash garlic into cream.

2. Bring a large pot of salted water to boil. Working in batches, immerse spinach in boiling water for about a minute, then remove and immerse immediately in a bath of ice water. (A clean kitchen sink is good for this operation.) Strain spinach and squeeze out as much liquid as you can so that you're left with a dense ball of spinach. Place on cutting board and roughly chop.

3. Preheat oven to 350 degrees. In a large bowl, combine spinach with reduced garlic cream. Add a cup of Parmesan and taste for salt and pepper. Turn spinach into baking dish, cover pan with foil and bake until heated, about 30 minutes. (Or refrigerate for up to 24 hours. Bring to room temperature before baking, or increase baking time.) Remove foil, sprinkle with remaining cheese and continue to bake until it just begins to brown, 10 to 15 minutes. Makes 8 to 10 servings.