Yield: 4 to 6 servings.
2 tablespoons unsalted butter
½ cup sweet onion, minced
2 pounds fresh leaf baby spinach, (de-stemmed, if preferred)
2 cloves garlic, minced
½ teaspoon kosher salt
½ teaspoon coarse-ground black pepper
¼ teaspoon freshly grated nutmeg
1 cup light cream
4 ounces cream cheese, at room temperature
¼ cup Parmesan cheese, grated
In a large frying pan over medium-high heat, melt butter and sauté onion until translucent. Add spinach and garlic. Cook until just wilted, about 1 minute. This can be done in batches.
Once spinach has been cooked, add salt, black pepper, and nutmeg, and stir. Add light cream and cream cheese, and cook until cream cheese melts, stirring occasionally.
Sprinkle with grated Parmesan cheese and serve.
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From its northernmost point in Corolla to its southern terminus on Cedar Island, this scenic byway — bound between sound and sea — links the islands and communities of the Outer Banks.
Us? An icon? Well, after 90 years and more than 2,000 issues celebrating North Carolina from mountains to coast, we hope you’ll agree that we’ve earned the title.
After nearly a century — or just a couple of years — these seafood restaurants have become coastal icons, the places we know, love, and return to again and again.
One of the last old-school fish houses in Onslow County stands sentry on the White Oak River. Clyde Phillips Seafood Market has served up seafood and stories since 1954 — an icon of the coast, persevering in pink.
