2-3 T. butter or olive oil, or a mix, divided

12 - 16 oz. fresh baby spinach, roughly chopped (“tender” or mature spinach may require stem removal)

¾ - 1 c. half and half or heavy cream

½ - 1 shallot, finely diced

2-3 cloves grated/minced garlic, or more, to taste

1 tsp. fresh ground black pepper

1 tsp. crushed red pepper flakes, or more, to taste

½ tsp. kosher salt

½ - ¾ c. grated parmesan cheese, more for topping, if desired

½ - 1 c. toasted, buttered breadcrumbs, optional

1. Melt 1 ½ T. butter in a heavy skillet over medium-low heat.
2. Add the spinach and cook until wilted. Remove from the skillet and drain well. Pour off any remaining water.
3. Melt 1 ½ T. butter in the skillet. Add the diced shallot and cook for 3-5 minutes. Add the garlic and cook 1-2 minutes until fragrant.
4. Add the cream and cook ~5 minutes until beginning to thicken.
5. Return the drained spinach. Add the spices and cheese. Taste and adjust seasonings as desired. Cook until desired thickness is reached.
6. Serve warm. Top with toasted breadcrumbs or additional grated parmesan or both, if desired.