Steakhouse Creamed Spinach

1 lb. well rinsed baby spinach, stems removed

3 T. minced yellow onion

1 T. unsalted butter

1/4 c. heavy cream

Salt and freshly ground pepper

Pinch of nutmeg

Cook the spinach for two minutes in a big pot of rapidly boiling unsalted water. Drain the spinach in a sieve lined with plain paper towels or cheesecloth. Squeeze absolutely as much water out of the spinach as you can -- that's what allows the spinach to absorb the cream well for a luxurious texture.

Melt the butter in a medium saute pan, and sweat the onion in the butter until softened. The onion should not brown. When the onion is soft, add the spinach, cream, salt, pepper, and nutmeg. Stir, and cook over medium heat until most of the cream is absorbed, about three minutes.

Serves two.