Creamed Spinach

Directions

• Prepare the spinach: Rinse the spinach leaves thoroughly under cold water to remove any dirt. Pat them dry with a paper towel, and if the leaves are large, chop them into smaller pieces.
• Blanch the spinach: Bring a large pot of water to a boil. Add the spinach leaves and blanch them for about 1-2 minutes, just until wilted. Drain the spinach and immediately plunge it into a bowl of ice water to stop the cooking process. Drain again and set aside.
• Make the creamy sauce: In a large skillet or saucepan, melt the butter over medium heat. Add the minced garlic and chopped onion, and sauté until the onion becomes soft and translucent, about 2-3 minutes.
• Create the roux: Sprinkle flour over the sautéed onions and garlic, stirring continuously until a smooth paste (roux) forms. This will help thicken the sauce.
• Add the heavy cream: Slowly pour in the heavy cream while stirring constantly to avoid lumps. Let the mixture simmer gently until it thickens, about 3-4 minutes.
• Add the cheese (optional): If using grated Parmesan cheese, stir it into the cream sauce until it melts and incorporates fully. This will add extra creaminess and flavor to the dish.
• Season and spice it up: Season the sauce with salt, pepper, and a pinch of nutmeg, if desired. Adjust the seasonings to your taste.
• Combine the spinach and sauce: Add the blanched spinach to the creamy sauce, stirring well until all the spinach is coated in the sauce.
• Serve hot: Transfer the creamed spinach to a serving dish and serve it immediately as a side dish with your favorite main course.