Description
A beautiful blend of spinach, onions and garlic in a creamy sauce with a hint of nutmeg
Ingredients
Scale
- 1 Box Frozen Spinach, thawed, and squeezed dry
- ¾ Cup Whole Milk
- ½ Cup Heavy Cream (or 1 ¼ cups Half and Half)
- ¼ Cup Onion, finely chopped
- 1 clove Garlic, minced
- 3 Tbsp. Butter
- 2 Tbsp. Flour
- ¼ teaspoon Salt, Pepper to taste
- A pinch of Nutmeg
- A handful of grated Parmesan or Pecorino Cheese (adjust to taste)
Instructions
- Thaw the spinach overnight in the fridge. Squeeze all the moisture out in a colander in the sink and place the spinach on a paper towel to absorb any leftover moisture.
- In a saucepan, melt the butter over medium heat. Add the finely chopped onion and minced garlic, sautéing until they become translucent and aromatic.
- Sprinkle in the flour and continue to cook for a minute, stirring to form a roux.
- Gradually pour in the milk and heavy cream (or Half and Half), whisking continuously to create a smooth and creamy sauce.
- Stir in the thawed and squeezed dried spinach, allowing it to blend into the sauce.
- Add the salt, pepper, and a pinch of nutmeg for flavor. Adjust the seasonings according to your taste.
- Incorporate a handful of grated Parmesan or Pecorino heese into the sauce. Stir until the cheese is fully melted, and the sauce is creamy and flavorful.
- Simmer the mixture for a few more minutes until it reaches your desired consistency. If it thickens too much, you can adjust by adding a little more milk or cream
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: side dish
Nutrition
- Serving Size: 1 serving
- Calories: 160-180
- Sugar: 1-2 gr
- Sodium: varies approx 300-400 mg
- Fat: 12-14 gr
- Saturated Fat: 7-8 gr
- Carbohydrates: 8-10 gr
- Fiber: 3-4 gr
- Protein: 3-4 gr
- Cholesterol: 30-35 mg
