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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In North Carolina, spring brings the scent of fresh-cut grass and memories of helping Dad mow the lawn.
Nostalgic burger joints are like time machines, delivering something extra special that keeps us coming back.
This tiny city block in downtown Greensboro once had a gigantic reputation. Not so much for its charbroiled beef patties — though they, too, were plentiful — but for its colorful characters and their wild shenanigans.
In the 1950s, as Americans hit freshly paved roads in shiny new cars during the postwar boom, a new kind of restaurant took shape: the drive-in. From those first thin patties to the elaborate gourmet hamburgers of today, North Carolina has spent the past 80 years making burger history.
