Fast and Easy Creamed Spinach

Pour olive oil into a large soup pot place over high heat add spinach and cover. Cook for 1 minute uncover and lightly stir until most of the leaves are bright green and wilted about 2 minutes. Quickly drain spinach in a strainer and transfer to a plate lined with 4 or 5 paper towels. Once cool enough to handle squeeze as much liquid from the spinach as possible. Transfer spinach to a cutting board and coarsely chop.

Mix salt black pepper cayenne pepper and nutmeg in a small bowl.

Place a large skillet over medium heat melt butter in skillet and stir shallot in the hot butter until just barely golden and translucent 3 to 4 minutes. Stir seasoning mixture into shallot mixture and pour in cream. Raise heat to medium-high and reduce cream sauce to about half about 5 minutes. Stir in lemon zest.

Reduce heat to low and toss spinach with cream sauce in skillet. Cook and stir until spinach is heated through and coated about 2 minutes. Stir Parmigiano-Reggiano cheese into spinach until thoroughly combined; serve immediately.