SERVES 4 to 6 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
- 1 ¾ cups heavy cream or whole milk
- Pinch of freshly grated nutmeg
- 6 tablespoons olive oil, divided
- 3 cloves garlic, chopped
- 2 pounds baby spinach or 2 1/2 pounds fresh spinach, tough stems discarded
- 4 tablespoons unsalted butter
- 1 large shallot, finely chopped
- 4 tablespoons all-purpose flour
- Coarse salt and freshly ground pepper
- In a saucepan heat heavy cream and nutmeg over medium-low heat stirring occasionally.
- In a large skillet, heat 2-3 tablespoons olive oil over medium-high heat. Cook the garlic until fragrant, about 30 second. Add the spinach and cook, stirring occasionally, until wilted, about 2 to 4 minutes for baby spinach and 4 to 6 minutes for regular spinach.
- Remove spinach from heat and squeeze out all excess liquid either by wringing it out in a clean kitchen towel, placing it in a mesh strainer and pressing the moisture out with a large spoon, or by squeezing small handfuls to remove as much water as possible. Coarsely chop the wrung-out spinach.
- Meanwhile, wipe out pot used for cooking spinach and add remaining olive oil and butter and cook over medium-low heat until melted. Add shallot with a pinch of salt and cook, stirring occasionally, until softened, about 6 minutes. Whisk in flour and cook, whisking, about three minutes. Add the cream in a slow stream, whisking constantly to prevent lumps, and simmer, until thickened, 3 to 4 minutes.
- Stir in spinach; season with salt and pepper. Cook, stirring, until heated through.
To see more recipes from this season, check out Kitchen Boss Recipes Season 2.