FRESH CREAMED SPINACH

1 tablespoon olive oil
1 pound fresh spinach leaves
2 teaspoons minced dried onion
1/4 teaspoon grated nutmeg
4 ounces cream cheese, softened

Rinse spinach and nearly dry by patting with paper towels.

Heat oil in a large skillet and place the spinach leaves, large stems trimmed or removed, on top. Sprinkle with onion and nutmeg. Cover tightly and steam with just the moisture clinging to the leaves. Spinach will wilt in about 3 minutes.

Stir in cream cheese until melted.

Servings: 3-4
Source: 500 Treasured Country Recipes From Martha Storey and Friends