Instructions

• Heat a large skillet over medium heat. Add 2 tablespoons unsalted butter and let it melt, swirling the pan, about 30 seconds.
• Add 3 cloves minced garlic and sauté, stirring constantly, until fragrant and just beginning to soften, about 30–60 seconds. Do not let the garlic brown.
• Add 12 oz (350 g) baby spinach (in batches if the skillet is small). Stir and toss the spinach until it is wilted and reduced in volume, about 2–4 minutes.
• Pour in 2/3 cup heavy whipping cream and 1/3 cup water. Add 1/4 teaspoon salt and 3 dashes ground black pepper, then stir to combine so the spinach is evenly coated.
• Reduce the heat to low and simmer gently, stirring occasionally, for about 5 minutes, until the spinach is very soft and the sauce has slightly thickened but the greens remain a vibrant green.
• Remove from the heat and serve immediately.