Creamed Spinach

Wilt + Chop: Wilt the spinach by placing it in a large microwave-safe bowl, placed a damp paper towel over it, and heat on high power for about 2 minutes, or until wilted. I find this the easiest and least messy way to wilt it, but you can use another method that you prefer. It will also naturally wilt more when stirred into the cream sauce in Step 4.If desired, roughly chop the spinach. I don't tend to chop it unless the 'baby' spinach leaves are on the bigger side. It's personal preference. If you see any thick stems that are offending, you can remove them. Set aside momentarily.

Aromatics: To a large skillet, add the butter, onions, and heat over medium-high heat to melt the butter and soften the onions, about 4 minutes; stir very frequently. Add the garlic and cook for 1 minute, or until fragrant; stir continuously.

Cream Sauce: Add the cream cheese, milk, heavy cream, Parmesan, salt, pepper, and stir continuously until the cream cheese and Parm have melted, about 1-2 minutes.

Combine: Add the spinach, stir into the sauce, and simmer for about 3-5 minutes, or until the sauce has thickened a bit to your liking. Make Ahead Tip - If you plan to make this in advance, I would err on the side of less simmering time now since it will thicken in the fridge and with time, so less simmering now will make reheating smoother.* (See Notes Below)

Taste: Taste and check for seasoning balance. If desired, add additional salt, pepper, or if desired add nutmeg, a tiny pinch of cayenne pepper adds depth of flavor without adding heat, or a spritz of fresh lemon juice brightens it all up.

Broil, optional: If you are familiar with how to broil and are comfortable using your broiler, you may broil for about 2-4 minutes, to lightly brown the top and turn the cheese golden. Take extreme care when broiling not to leave your kitchen and get distracted because it's very easy to char something in a matter of seconds.

Serve immediately. If desired, garnish with freshly shaved Parmesan.