Creamed Spinach

Instructions

• Melt 2 tablespoons of butter in a large skillet over medium heat. Add the shallot and saute until soft, about 5 minutes.
• Reduce the heat to low and add the garlic and spinach. Cook for 1-2 minutes. or until the spinach is wilted, stirring several times.
• Meanwhile, melt the remaining butter in a separate large skillet over medium heat. Sprinkle in the flour and whisk to combine. Cook for 2-3 minutes while whisking.
• Slowly add the milk while whisking and continue cooking until thickened. Stir in the sauteed spinach mixture, nutmeg, and heavy cream. Season with salt and freshly ground pepper to taste.

Notes

• Use fresh baby spinach, as it has fewer stems and is more tender.
• Season to taste with plenty of salt and pepper. If you like a little heat, add a couple of pinches of cayenne or crushed red pepper.
• This recipe is best served as soon as it is done, but sometimes coordinating everything to be served is difficult. You can keep it over low heat for a short period of time, stirring frequently. If the sauce becomes too thick, add a quarter cup of milk at a time until you reach the desired consistency.
• Store in an airtight container in the fridge. Reheat on the stovetop over low heat or in the microwave at reduced power.

Nutrition

Calories: 179kcal | Carbohydrates: 10g | Protein: 5g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 40mg | Sodium: 157mg | Potassium: 544mg | Fiber: 2g | Sugar: 4g | Vitamin A: 7574IU | Vitamin C: 22mg | Calcium: 151mg | Iron: 2mg