Description
Squeezed thawed spinach folded into a garlic milk-and-cream sauce with a small measured amount of nutmeg.
Ingredients
Scale
- 16 oz Frozen chopped spinach, thawed and squeezed dry
- 1 tablespoon Unsalted butter
- 1 clove Garlic clove, minced
- 1 tablespoon All-purpose flour
- 3/4 cup Whole milk
- 1/4 cup Heavy cream
- 1/8 teaspoon Ground nutmeg
- 1/4 teaspoon Fine salt
- 1/8 teaspoon Black pepper
Instructions
- Thaw 16 oz frozen chopped spinach according to the package, then press it firmly in a clean towel or sieve to remove excess water. The 15-minute prep estimate begins after thawing.
- Melt 1 tbsp butter in a 10-inch skillet over medium-low. Add 1 minced garlic clove and stir about 30 seconds without browning. Whisk in 1 tbsp flour and cook, stirring, about 1 minute.
- Whisk in 3/4 cup whole milk a little at a time until no flour lumps remain, then add 1/4 cup heavy cream. Simmer gently, stirring, for about 3–5 minutes until the sauce lightly coats a spoon.
- Fold in squeezed spinach, 1/8 tsp nutmeg, 1/4 tsp salt and 1/8 tsp pepper. Heat gently, stirring and breaking up clumps, until uniformly hot, approximately 4–6 minutes. Taste a clean spoonful and serve as four side portions.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Untested estimate beginning with already thawed frozen spinach; thaw time is not included.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: One quarter of the finished pan, excluding main dish