Two pounds of fresh baby spinach get blanched, shocked in ice water, and squeezed bone-dry before landing in this classic steakhouse side, so every strand stays tender instead of watery. Onion and garlic soften into a fragrant base, and a hit of nutmeg keeps the flavor warm and a little peppery underneath all that richness. The sauce builds up thick and velvety, clinging to every bit of spinach until you get that clean, spoon-coating texture the dish is known for. It's a steakhouse staple you can absolutely bring home for a lactose free table, spooned alongside a seared steak or roast chicken without a second thought. Finish with a generous crack of black pepper and serve it hot, straight from the skillet, for the best texture.
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Bring a large pot of salted water to a boil. Add the spinach in batches and blanch for 30 seconds, until fully wilted. Drain through a colander, then rinse under cold water to stop the cooking. Once cool enough to handle, squeeze the spinach firmly in your hands — working in small fistfuls — until as much water as possible is removed. Roughly chop the squeezed spinach and set aside.
Melt the butter in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.
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