Ingredients

The following ingredients have 4 Servings
  • 1 10 oz package chopped frozen spinach ((or 15 cups fresh baby spinach, about 1 1/2 lbs or 16 oz,, roughly chopped))
  • 3 tablespoon butter and oil, any combination ((eg. 2 tbsp butter + 1 tbsp oil))
  • 1/4 cup finely chopped green onions or onion ((about 1/2 medium onion))
  • 1 teaspoon minced garlic - about 1 clove ((or 1/4 tsp garlic powder))
  • 2 tablespoons all purpose flour ((or 1 1/2 tablespoons arrowroot flour for gluten free))
  • 1 1/4 cups milk (fat free, 2% or whole milk)
  • 1/4 cup half and half (10%) cream
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg (optional)
  • 1/4 cup Parmesan cheese or more, to taste

Instruction

  • COOK SPINACH: Cook frozen spinach in microwave as per package instructions. I add a teaspoon of water and microwave it, covered, for 3 1/2 minutes on High. Drain in strainer, squeezing out as much moisture as possible. It's ok if a little bit remains. Note 1 for using fresh spinach.
  • MAKE CREAM SAUCE: Heat butter and/or oil on medium heat in a medium saucepan. Add onions and sauté gently for 3 minutes. Add garlic and sauté another 30 seconds. Mix in flour to make a roux. Stir for 2 minutes until it turns pale brown. Don't let it get dark. Add any combination of milk and cream that you like to equal 1 1/2 cups/354 ml. I generally use mostly fat free or 2% milk and about 1/4 cup half and half (10%) cream. Stir until thickened, about 5 minutes. Add salt, black pepper and nutmeg (if using) to your taste.
  • COMBINE: Stir in cooked well-squeezed-out chopped spinach. Add Parmesan cheese if using. If mixture is too thick, add more milk until desired consistency is reached. Taste and adjust seasonings. Serve immediately. Note 3 to make ahead.