By Chef B. Boukim
Prep: 10 min · Cook: 15 min · Total: 25 min · Serves 4
Ingredients
- 1 lb Fresh spinach, washed and trimmed
- 1/2 cup Heavy cream
- 4 oz Cream cheese
- 2 cloves Garlic, minced
- 2 tbsp Butter
- 1 tbsp All-purpose flour
- 1/4 cup Milk
- 1/4 tsp Ground nutmeg
- 2 tbsp Parmesan cheese, grated
- to taste Salt
- to taste Black pepper
Instructions
- Bring a large pot of salted water to a boil. Add the spinach and blanch for 30 seconds until wilted. Drain immediately and squeeze out as much water as possible using a clean kitchen towel. Chop roughly and set aside.
- In a large skillet, melt the butter over medium heat. Add the minced garlic and saute for 30 seconds until fragrant.
- Sprinkle in the flour and whisk for 1 minute to create a light roux.
- Gradually whisk in the milk and heavy cream, stirring until smooth and slightly thickened, about 2-3 minutes.
- Add the cream cheese and stir until melted and incorporated into the sauce.
- Fold in the chopped spinach, nutmeg, salt, and pepper. Cook for 2-3 minutes, allowing the flavors to meld.
- Transfer to a serving dish, sprinkle with Parmesan cheese, and serve immediately.