Ingredients:

  • 2 lbs fresh spinach
  • 2 tbsp unsalted butter
  • 1 small shallot, finely minced
  • 3 cloves garlic, minced
  • 2 tbsp all-purpose flour
  • 1 cup whole milk
  • 4 oz cream cheese, softened and cubed
  • 1/4 cup grated Parmesan cheese
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Wilt the fresh spinach in a skillet with a splash of water over medium heat until collapsed. Note: This only takes a few minutes.
  2. Transfer the wilted greens to a colander and use a kitchen towel to squeeze out all excess liquid. Squeeze until no more water drips.
  3. Melt the butter over medium heat. Add the minced shallots and sauté until translucent and fragrant (about 3 minutes), then stir in the garlic and cook for another 60 seconds.
  4. Sprinkle the flour over the butter mixture and whisk constantly for 2 minutes. Note: This cooks out the raw flour taste.
  5. Slowly pour in the milk while whisking vigorously; simmer for 3-5 minutes until the sauce thickens and coats the back of a spoon.
  6. Reduce heat to low. Stir in the cubed cream cheese and Parmesan until melted and glossy.
  7. Fold in the squeezed spinach, nutmeg, salt, and pepper.
  8. Stir gently for 2 minutes until the spinach is thoroughly coated and heated through.