Using baby spinach for this means no laborious squeezing of frozen spinach or washing all that grit from mature spinach. It makes it so easy to eat your greens (a little cream and cheese don’t hurt either!).
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Ingredients
2Tbsp.
unsalted butter
2
medium shallots (or 1 large shallot), finely chopped
shallot), finely chopped
Kosher salt and pepper
3
cloves garlic, grated
11/2Tbsp.
all-purpose flour
20oz.
baby spinach
1/2cup
heavy cream
1oz.
Parmesan cheese, finely grated (about 1/3 cup)
Pinch of freshly grated nutmeg
Directions
Step 1Melt butter in large skillet on medium. Add shallots and 1/2 teaspoon each salt and pepper and cook, stirring occasionally, until tender, 4 to 5 minutes. Add garlic and cook, stirring constantly, until fragrant, 1 minute. Sprinkle flour on top and cook, stirring constantly, 1 minute.
Step 2In batches, add spinach, cooking and stirring after each addition, until wilted, 6 to 8 minutes total.
Step 3Stir in heavy cream and 1/4 teaspoon salt and bring to a simmer, scraping up browned bits on bottom. Simmer, stirring occasionally, until thickened, 2 to 3 minutes. Remove from heat and stir in Parmesan cheese and nutmeg. Creamed spinach will thicken further as it sits.
NUTRITIONAL INFORMATION (per serving): About 158 calories, 12.5 g fat (8 g sat), 36 mg cholesterol, 384 mg sodium, 7 g carbohydrate, 3 g fiber, 1 g sugar (0 g added sugar), 5 g protein
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