Tangy Creamed Spinach with Beef

"Tangy Creamed Spinach with Beef"

3/4 to 1 pound of baby spinach
a few pinches of ground nutmeg (fresh is best)
1 pound ground beef
1 medium onion, chopped
2 tbsp. butter
4 oz. cream cheese
1/3 cup heavy cream
2/3 to 1 cup chicken stock
1/3 to 1/2 cup grated Parmesan cheese

In a large skillet, cook the spinach down with a little oil over medium heat. Stir in the nutmeg. (It really adds a little depth to the dish . . . I always use nutmeg when dealing with spinach or kale. Yum!)
When spinach is wilted, transfer to another bowl and brown the beef. While the beef is browning, cut the cream cheese up and heat over low heat with the cream, whisking until smooth. When it's smooth, turn off the heat.
Remove the beef to the same bowl as the spinach and saute onion in butter and a little oil until translucent. When the onions are golden, add the spinach and beef back into the skillet. Pour in the chicken stock and let it simmer down until slightly reduced.
Turn off the heat and stir in the cream cheese mixture. Add Parmesan cheese and stir well to combine. Salt and pepper if needed.


Jake loved this dish . . . I was just looking for a way to eat the baby spinach I'd bought before it went bad. It was quite tasty though.