Spinach Parmesan

Five ingredients, one pan, and you’ve got a side dish that belongs next to any Italian main course. Fresh spinach cooks down in butter until tender, then gets tossed with grated Parmesan and a pinch of nutmeg for a warm, savory finish.

Nutmeg and spinach is one of those classic pairings that just works. The warm, slightly sweet spice rounds out the mineral, earthy flavor of the greens without overpowering them. A little goes a long way, so keep it to an eighth of a teaspoon.

The Parmesan melts slightly into the warm spinach and butter, coating the leaves in a salty, umami-rich film. It’s not a cheese sauce, just a subtle enhancement that makes plain spinach taste like something worth eating.

Chef Tips

• Wash the spinach thoroughly. Sandy, gritty spinach ruins the entire dish. Swirl it in a bowl of cold water and lift it out, leaving the grit behind.
• Cook for the full 8 minutes to wilt the spinach completely. Undercooked spinach is tough and squeaky.
• Use freshly grated Parmesan, not the pre-grated kind. It melts better and has a sharper, more complex flavor.

Variations

• Add a minced clove of garlic to the butter before the spinach for a garlic-Parmesan version.
• Squeeze in a few drops of lemon juice at the end for a brighter, more acidic finish.
• Swap butter for olive oil and top with toasted pine nuts for a lighter, Mediterranean take.