Sauté a large chopped onion in half a stick of butter until onion softens. Optionally add a carrot, a bell pepper, a large mushroom, or a handful of chopped cherry tomatoes.
Make a space in the center of the pot, add garlic, basil, paprika. Cook a few minutes to take the edge off the garlic. Stir to combine the garlic with the onions.
Roughly chop a large box or bag of fresh spinach, and stir into pot. (Or if using frozen spinach, thaw in microwave, on stovetop or on counter before using.)
Put the lid on for a couple of minutes to encourage the spinach to wilt, then remove the lid and stir vegetables together. Baby spinach will probably be soft at this point, but if you have larger, tougher leaves you could continue cooking on low for a couple more minutes until it’s all soft.
Add cream, about a quarter to a third of a cup. Simmer with lid off until cream has thickened. Optionally add grated Parmesan or an ounce of goat cheese and stir to combine.
Modification: stir in a few slices of cream cheese at the end, in place of the cream. Mmm!! Adds tang and is less runny.