Ingredients
Spinach and Sauce
- 2 tablespoons butter
- 1/2 cup shallots, thinly sliced
- 4 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1/8 teaspoon nutmeg
- 1/2 cup Parmesan cheese, grated
- Salt and pepper, to taste
- 20 ounces frozen spinach, thawed and excess water removed
Instructions
- Sauté Shallots and Garlic: Melt the butter in a large skillet over medium heat. Once melted, add the sliced shallots and cook for 1 to 2 minutes until they begin to soften. Add the minced garlic and cook for another minute until the shallots are tender and the garlic becomes fragrant.
- Create the Cream Sauce: Slowly whisk in the heavy cream into the skillet with the shallots and garlic. Add the nutmeg, then bring the mixture to a gentle simmer, making sure it does not boil. Once the cream is warmed and steaming, gradually add the Parmesan cheese one handful at a time, whisking continuously until the sauce becomes smooth and creamy.
- Add Spinach and Season: Stir the thawed and drained spinach into the cream sauce, mixing thoroughly so the spinach is completely coated. Season with salt and pepper according to your taste preferences. Serve the creamed spinach immediately while warm.
Notes
- Ensure to drain the frozen spinach thoroughly to prevent excess water from thinning the sauce.
- Grate fresh Parmesan cheese for the best flavor and texture.
- Use fresh nutmeg if available to enhance the flavor profile.
- This dish pairs well with grilled meats, roasted chicken, or as a part of a holiday meal.
- Leftovers can be stored in the refrigerator for up to 2 days and gently reheated on the stovetop to avoid curdling.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
