Two pounds of fresh baby spinach get blanched, shocked, and squeezed bone-dry before being folded into a velvety, garlic-and-onion-scented sauce, so you end up with concentrated spinach flavor instead of a watery side dish. A quick roux thickened with milk and cream forms the base, and freshly grated Parmesan and a whisper of nutmeg give it that rich, steakhouse-style depth in every bite. The result is a side dish that's pure comfort — silky, savory, and substantial enough to steal attention from whatever else is on the plate. It comes together in one skillet with minimal fuss, making it just as easy for a weeknight dinner as for a holiday spread. This one's a genuinely solid pick for a vegetarian table, no fancy footwork required beyond what's already in the method.
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Bring a large pot of salted water to a boil. Add the spinach in batches and blanch for 30 seconds, until fully wilted. Drain through a colander, then rinse under cold water to stop the cooking. Once cool enough to handle, squeeze the spinach firmly in your hands — working in small fistfuls — until as much water as possible is removed. Roughly chop the squeezed spinach and set aside.
Melt the butter in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.
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