Ingredients
16ozbaby spinach leaveswashed and dried
⅓cupunsalted butterdivided
1onionchopped
3garlic clovesfinely chopped or minced
4tbspall-purpose flour
1cupmilkor half and half
1pinchground nutmegoptional
1pinchcayenne pepperoptional
salt and pepperto taste
2tbspparmesan cheesegrated, to serve
Preparation
Melt 1/4 cup of butter in a medium-sized pot over medium heat. Whisk in the flour and cook for a couple of minutes until light golden.
Add in the onion and cook until transparent, about 2-3 minutes, then add the garlic and cook until fragrant, about 30 seconds.
Pour in the milk (or half and half), whisking constantly until the white sauce thickens (about 5 minutes). Season with salt, pepper, nutmeg and cayenne (If using).
If the sauce is too thick, add another 1/4 cup of milk to the sauce, whisking it through until reaching your desired thickness.
Melt the remaining butter in a separate pan, and add spinach in batches, wilting each batch before adding the next, until all spinach is wilted. Add a small spoon of water if the pan gets too dry.
Alternatively: Cook the spinach in a pot of boiling water for just one minute; then immerse in a cold water bath to stop the cooking process. Squeeze out any excess water from the leaves and set aside.
Season the cream sauce with salt, pepper, nutmeg and cayenne.
Add wilted spinach to the cream sauce, stirring gently to combine. Sprinkle with parmesan cheese and serve immediately.
