Soy Free Classic Creamed Spinach

Total time30 min

Prep time10 min

Cook time20 min

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Ingredients

4 servings

2 lbs fresh baby spinach
2 tbsp unsalted butter
1 medium shallot, finely minced
2 cloves garlic, finely minced
2 tbsp all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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1 cup whole milk
½ cup heavy cream
¼ tsp freshly grated nutmeg
½ tsp kosher salt, plus more to taste
¼ tsp black pepper, freshly ground
1 oz parmesan cheese, finely grated (optional)

Instructions

1
Bring a large pot of salted water to a boil. Add the spinach in two or three batches, pressing each batch down with a spoon, and blanch until just wilted, about 30 seconds total. Drain through a colander and rinse under cold water until cool enough to handle.
2
Working in small handfuls, squeeze the spinach firmly to remove as much water as possible, then roughly chop it and set aside. The spinach should feel nearly dry — excess moisture will thin the sauce.

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