Creamed Spinach

Instructions

1. Place 16 ounces fresh spinach into a large pan over medium heat and cook until the spinach is wilted. Drain well, squeezing out as much liquid as possible, and set aside.
2. In the same pan or a clean large sauté pan, melt 1 to 2 tablespoons butter over medium heat. Add 1 finely chopped medium onion and 2 minced garlic cloves and sauté until the onion is translucent and the garlic is cooked, about 3 to 4 minutes.
3. Add 3 tablespoons butter to the pan with the cooked onions and garlic. Once melted, sprinkle in 2 tablespoons flour, 1/2 teaspoon salt (or to taste), and 1/4 teaspoon pepper (or to taste). Stir and cook for 2 to 3 minutes until the flour mixture forms a roux and is well combined with the onions and garlic.
4. Remove the pan from heat. Slowly stir in 1 cup half and half, whisking to incorporate the roux and avoid lumps. Return the pan to medium heat and cook until the mixture thickens and begins to bubble.
5. Add 1/4 cup grated Parmesan or Romano cheese and a dash of nutmeg to the thickened cream mixture. Stir until the cheese melts and the sauce becomes smooth. Add additional half and half if the mixture becomes too thick.
6. Add the drained cooked spinach to the cream sauce and stir until the spinach is fully combined and heated through.
7. Taste and adjust seasoning with additional salt and pepper as needed before serving.