Creamed Spinach Recipe for 4 Servings

Instructions:

1. Place the 1.5 lbs fresh baby spinach in a large pot with a splash of water over medium heat. Cover and cook for 2 to 3 minutes until the leaves are wilted and dark green. Transfer the spinach to a colander and immediately rinse with cold water to stop the cooking process. Use a clean kitchen towel to squeeze out as much liquid as possible — you want the spinach to feel almost dry to the touch.
2. In a large skillet, melt the 3 tbsp unsalted butter over medium heat. Add the minced yellow onion and cook for 4 to 5 minutes until the onion is translucent and soft. Stir in the 3 grated garlic cloves and cook for just 30 seconds until fragrant, being careful not to let the garlic brown.
3. Sprinkle the 3 tbsp all purpose flour over the butter and onion mixture. Whisk constantly for 2 minutes until the flour smells slightly nutty and looks golden.
4. Gradually pour in the 1 cup whole milk, whisking vigorously to incorporate. Once smooth, stir in the 1/2 cup heavy cream. Continue to cook over medium low heat for 3 to 5 minutes until the sauce thickens enough to coat the back of a spoon.
5. Stir in the 1/4 tsp ground nutmeg, 0.5 tsp kosher salt, and 0.25 tsp cracked black pepper. Taste the sauce now; it should be highly seasoned because the spinach will dilute the flavor slightly once added.
6. Roughly chop the squeezed spinach and add it to the skillet. Use a wooden spoon to break up the clumps of spinach, folding it into the cream sauce until every leaf is thoroughly coated.
7. Turn off the heat and stir in the 1/2 cup freshly grated Parmesan cheese. The residual heat will melt the cheese into the sauce, creating a glossy, stretchy finish.
8. If the mixture looks too thick, add a tablespoon of milk to thin it out. If it looks too thin, let it sit for 2 minutes off the heat; the sauce will naturally tighten as it cools. Serve immediately while steaming and velvety.