Ingredients:

  • 1 tablespoon unsalted butter (15 ml)
  • 1 small yellow onion, finely chopped (approx. 1/2 cup) (60g)
  • 2 cloves garlic, minced (approx. 2 teaspoons)
  • 2 tablespoons all-purpose flour (30 g)
  • 1 ½ cups whole milk (360 ml)
  • ¼ teaspoon ground nutmeg
  • Salt and freshly ground black pepper to taste
  • 1 pound fresh spinach, thoroughly washed and stemmed (450g) OR 10 ounces frozen spinach, thawed and squeezed dry (280g)
  • ½ cup heavy cream (120 ml)
  • 2 tablespoons grated Parmesan cheese (optional) (15g)
  • Pinch of Cayenne pepper (optional)

Instructions:

  1. Melt butter in a large skillet over medium heat. Add onion and cook until softened and translucent, about 5 minutes. Add garlic and cook for another minute, until fragrant.
  2. Sprinkle flour over the onion mixture and cook, stirring constantly, for 1-2 minutes to form a roux.
  3. Gradually whisk in milk, making sure to smooth out any lumps. Bring to a simmer, stirring constantly.
  4. Stir in nutmeg, salt, and pepper. Reduce heat to low and simmer for 2-3 minutes, or until the sauce has thickened slightly. Taste and adjust seasoning as needed.
  5. If using fresh spinach, add it to the skillet in batches, stirring until wilted. Continue adding spinach until all is wilted.
  6. If using frozen spinach, stir the squeezed-dry spinach into the sauce.
  7. Stir in heavy cream and Parmesan cheese (if using). Heat through. Don't boil. Add a pinch of cayenne pepper for a subtle kick, if desired.
  8. Serve immediately.