1/4 cup butter, cubed
1 package (14.4 ounces) frozen pearl onions, thawed and drained
2 cups heavy whipping cream
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
10 ounces fresh baby spinach (about 13 cups)
1In a large skillet, heat butter over medium heat. Add pearl onions; cook and stir 6-8 minutes or until tender. Stir in cream. Bring to a boil; cook 6-8 minutes or until liquid is reduced by half.
2Stir in cheese, salt and pepper. Add spinach; cook, covered, 3 to 5 minutes or until spinach is wilted, stirring occasionally.
Prep/Total Time: 25 min.
Makes 8 servings
1/2 cup: 307 calories, 30g fat (18g saturated fat), 102mg cholesterol, 328mg sodium, 8g carbohydrate (4g sugars, 1g fiber), 5g protein.
When I was a culinary student, this creamy dish wowed me, and I don't even like spinach. This side is a keeper!