- 10 oz baby spinach
- 2 Tbsp unsalted butter
- 2 Tbsp grated onion
- 2 tsp minced garlic
- 2 Tbsp all-purpose flour
- 1 cup half-and-half
- 1/2 cup finely grated Parmigiano-Reggiano
- 1/4 tsp freshly grated nutmeg
- 1/2 tsp dry mustard
- Pinch of cayenne pepper
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
Bring a 4-quart pot of salted water to a boil over high heat. Add spinach in large handfuls until all spinach is added, and cook for 15 seconds. Drain pot of spinach in a colander in sink and immediately run spinach under cold water to stop cooking. Shake as much of water off spinach as possible. Using your hands, press spinach against sides of colander in large handfuls, squeeze to remove as much excess moisture as possible. Set aside to drain more.
In a medium frying pan over medium-high heat, melt butter. Add onion and garlic, and cook for 1 minute. Sprinkle flour over onion mixture and cook, stirring frequently, for 3 minutes. Stir in half-and-half. Cook mixture, stirring slowly and continuously, until sauce comes to a boil and thickens enough to coat back of spatula, about 5 minutes. Reduce heat to low and continue cooking until sauce is thickened, about 2 minutes more. Stir in cheese, nutmeg, mustard, cayenne, salt, and pepper. Add spinach and mix well. Keep warm over very low heat.
You can make creamed spinach up to 1 day ahead. Press plastic wrap or parchment paper directly onto surface to prevent a skin from forming. Cool to room temperature and then refrigerate. When ready to proceed, remove plastic wrap and reheat over low heat until it just begins to bubble.