Creamy Spinach (Print Version)
# Ingredients:
01 -
1 cup freshly grated parmesan cheese.
02 -
1/8 teaspoon ground nutmeg.
03 -
1/4 teaspoon black pepper.
04 -
2 tablespoons plain flour.
05 -
1 tablespoon minced garlic.
06 -
15 ounces of thawed and well-drained frozen leaf spinach.
07 -
2 tablespoons butter without salt.
08 -
1 1/4 cups of thick heavy cream.
09 -
1/4 cup finely chopped shallots.
10 -
1/2 teaspoon of regular salt.
# Instructions:
01 -
Place thawed spinach in a fine sieve over a bowl and press with a spoon to squeeze out all the liquid.
02 -
Heat butter in a medium-size pan over medium-high heat. Toss in garlic and shallots, stirring until soft and smelling amazing.
03 -
Add the flour to the pan and stir constantly. Keep cooking until it begins to lightly brown, just about half a minute.
04 -
Slowly drizzle in the cream while mixing. Sprinkle in salt, pepper, and nutmeg. Cook until it bubbles and thickens, stirring so it doesn’t stick.
05 -
Stir in the spinach and mix in parmesan cheese until smooth and creamy. Take the pan off the heat and dig in.
# Notes:
01 -
You can use about 1.5 pounds of fresh spinach instead of the frozen kind.
02 -
Sweet onions are a handy swap for shallots.
03 -
Pecorino Romano is a great alternative if you don’t have parmesan on hand.