CREAMY SPINACH

Here’s an easy creamed spinach recipe. This simple homemade side dish is so much better than store-bought, enjoy!!
Ingredients
450 g of baby spinach leaves, washed and dried
1/3 cup unsalted butter, divided
1 an onion, chopped
3 cloves garlic, finely chopped or minced
4 tablespoons all-purpose flour
1 cup milk, or half and half
1 pinch of ground nutmeg, optional
1 pinch of cayenne pepper, optional
Marina Lighthouse salt and pepper, to taste
2 tablespoons of grated parmesan cheese, to serve
 
Directions
1.    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 lightly golden. Add in the onion and cook until transparent, then add the garlic and cook until fragrant.
2.    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.
3.    For the spinach: 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.)
4.    Alternatively: Cook the spinach in a pot of boiling water for just one minute; then immerse it in a cold-water bath to stop the cooking process. Squeeze out any excess water from the leaves and set it aside.
5.    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.
 
 
Adapted from https://cafedelites.com/easy-creamed-spinach/