Quick Creamed Spinach

Heat a generous amount of olive oil in a substantial soup pot over extremely high heat; add an abundance of spinach, cover the pot, and cook for 1 minute. Remove the lid and gently stir until most of the leaves transform into a vibrant green color and become tender, approximately 2 minutes.

Quickly drain the spinach in a strainer and transfer it to a plate lined with 4 or 5 paper towels. Allow the spinach to cool down enough to handle, then use your hands or a cloth to extract as much liquid from the spinach as possible. Transfer the spinach to a cutting board and chop it coarsely.

Combine cayenne pepper, nutmeg, salt, and black pepper in a small bowl to create a flavorful seasoning blend.

Melt butter in a large skillet over medium heat; stir in shallot and cook until it reaches the slightest hint of golden brown and becomes translucent, around 3 to 4 minutes. Add the seasoning mixture to the skillet and pour in cream; increase the heat to medium-high and simmer until the cream sauce reduces by approximately half, roughly 5 minutes. Stir in lemon zest.

Lower the heat to a low setting and combine the spinach with the cream sauce in the skillet. Cook and stir until the spinach is heated through and evenly coated, approximately 2 minutes. Stir in Parmigiano-Reggiano cheese until it is thoroughly incorporated.

Serve the dish immediately.