Creamed Spinach

Ingredients

• 2 pounds spinach – stems trimmed, rinsed
• 4 tbsp unsalted butter
• 0.5 cup shallot – finely chopped
• 2 cloves garlic – minced
• 2 tbsp all-purpose flour
• 1 cup whole milk
• 1 cup heavy cream
• 0.25 tsp ground nutmeg
• 1.25 tsp kosher salt
• 0.5 tsp black pepper – freshly ground

Instructions

1. Place the rinsed spinach in a large pot over medium heat with the lid on and cook, stirring once or twice, until just wilted and bright green, 3–5 minutes. Transfer to a colander, cool 2 minutes, squeeze out as much liquid as possible, then coarsely chop.
2. In the same pot, melt the unsalted butter over medium heat until foamy, about 1 minute. Add the finely chopped shallot and cook, stirring, until translucent and tender, 3–4 minutes. Stir in the minced garlic and cook until fragrant, 30 seconds.
3. Sprinkle in the all-purpose flour and cook, stirring constantly, until the roux smells nutty and no raw flour remains, 1–2 minutes.
4. Gradually whisk in the whole milk and heavy cream, bring to a gentle simmer, and cook, stirring often, until thick enough to coat the back of a spoon, 4–6 minutes.
5. Season the sauce with the ground nutmeg, kosher salt, and black pepper, then fold in the chopped greens and simmer, stirring, until creamy and heated through, 2–3 minutes.
6. Serve hot, when the creamed mixture is smooth and steamy.