DCL

SERVES 4 to 6 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Ingredients:

  • 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

Directions:

  1. In a saucepan heat heavy cream and nutmeg over medium-low heat stirring occasionally.
  2. 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.
  3. 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.
  4. 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.
  5. 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.