Ingredients:

• 60g (about 2 cups) fresh spinach leaves
• 15ml (1 tablespoon) olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 120ml (1/2 cup) heavy cream
• Salt and pepper, to taste
• A pinch of nutmeg (optional)
• Grated Parmesan cheese, to taste (optional)

Instructions:

1. Prepare the Spinach: Wash the spinach leaves thoroughly and allow them to drain.
2. Heat the Olive Oil: In a medium-sized saucepan, heat the olive oil over medium heat.
3. Sauté the Onion: Add the finely chopped onion to the saucepan. Sauté for about 3-4 minutes, or until the onion becomes soft and translucent.
4. Add the Garlic: Stir in the minced garlic and sauté for an additional 1-2 minutes until fragrant, being careful not to let it burn.
5. Wilt the Spinach: Add the spinach leaves to the saucepan. Cook for about 2-3 minutes, stirring occasionally, until the spinach is wilted down.
6. Add the Cream: Pour in the heavy cream, stirring to combine. Bring the mixture to a gentle simmer.
7. Season the Sauce: Add salt and pepper to taste. If using, add a pinch of nutmeg for a subtle warmth and depth of flavor.
8. Simmer and Blend:
   • Allow the sauce to simmer for about 5 minutes, letting the flavors meld together.
   • Use an immersion blender to blend the sauce until smooth. If you don't have an immersion blender, carefully transfer the sauce to a regular blender and blend until smooth. Be cautious of the hot liquid.
9. Add Parmesan Cheese (Optional): If using, stir in grated Parmesan cheese to taste. This will add an extra layer of richness and depth to the sauce.