Creamed Spinach

1 Tbsp butter
1/2 small onion, diced fine
2 green onions, diced fine
1/2 cup chicken broth (or vegetable broth)
1/2 tsp salt
1/2 tsp ground black pepper
1/8 tsp ground nutmeg
1/2 cup heavy cream
20 oz frozen leaf spinach, thawed, squeezed dry

Put the butter in a skillet over heat and melt.

Add both onions and cook until soft, about 3 or 4 minutes.

Add the broth, salt, pepper, and nutmeg and heat for 1 minute, stirring.

Slowly pour in cream, stirring constantly and bring just to a boil, then immediately turn heat to low and simmer until liquid reduces, for about 8 to 12 minutes. This creamy sauce should be thick enough to coat the back of a spoon and stay there.

When sauce is thickened, add the spinach, stirring to combine, and continue simmering over low heat until the spinach is hot.

Serve immediately.
Makes 6 small servings.