Ingredients
Spinach Base
- 20 ounces frozen spinach (thawed and excess water removed)
Cream 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
- Salt and pepper to taste
Instructions
- Sauté Aromatics: Melt 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 minced garlic and cook for another minute until the shallots are tender and the garlic becomes fragrant.
- Create Cream Sauce: Slowly whisk in the heavy cream, then stir in the nutmeg. Bring the mixture to a gentle simmer without boiling. Once warmed and steaming, gradually add the Parmesan cheese in small handfuls while continuously whisking until the sauce is smooth and creamy.
- Combine Spinach and Sauce: Add the thawed and drained spinach to the cream sauce. Stir well to ensure the spinach is fully coated with the rich sauce. Season to taste with salt and pepper. Serve immediately to enjoy its creamy texture and vibrant flavor.
Notes
- Make sure to squeeze out as much excess water from the thawed spinach as possible to avoid a watery sauce.
- Use freshly grated Parmesan cheese for the best texture and flavor.
- This dish pairs wonderfully with grilled meats or roasted poultry.
- For a lighter version, you can substitute half-and-half for heavy cream, but the sauce will be less rich.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
