Cup of Yum
1. First prep the veggies. Roughly chop spinach. Peel and finely dice onion. Peel and mince garlic.
2. In a large skillet over medium-high heat, melt butter. Add and onion and cook until tender, 5-7 minutes.
3. Next add garlic and cook for one additional minute until fragrant.
4. Season with salt and pepper. Add fresh chopped spinach and stir frequently until wilted.
5. Add heavy cream and cream cheese and reduce heat to medium. Simmer until the cream cheese melty and has thickened into a sauce.
6. Lastly add Parmesan cheese and stir to combine. That's it! You can add extra salt and pepper to taste as well as any additional parmesan cheese your heart desires. For extra creamy creamed spinach you're welcome to stir in a little extra cream cheese at the end if you'd like. Let your taste buds be your guide! Serve hot.

STORAGE AND LEFTOVERS

1. Store leftovers in an airtight container in the fridge for up to 3 days. Since we're working with a creamy sauce, avoid high heat when reheating. You can reheat either in the microwave or stovetop in a skillet/saucepan.
2. For stovetop, heat over low heat until warmed through, stirring frequently. For microwave, heat in 30 second increments in a microwave-safe bowl, stirring in-between to help distribute the heat.