Creamed Spinach
Creamy and perfectly seasoned, this Creamed Spinach will have even the pickiest eaters asking for seconds, it's that good!
Ingredients
- 2 teaspoons extra virgin olive oil
- 2 bags (16 ounces each) fresh spinach
- 3 tablespoons butter
- 1 small shallot, minced (about 2 tablespoons)
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 pinch cayenne pepper
- 2 cups half and half
- 1 cup mozzarella cheese, shredded
- ¼ cup parmesan cheese, finely grated
- 4 ounces cream cheese
Instructions
- In a large Dutch oven, heat olive oil over medium-high heat.
- Add spinach and cover for 1 minute. Continuously toss the leaves until they are slightly wilted and bright green, about 2-3 minutes.
- Transfer the spinach to a strainer to drain excess liquid, then place it on a work surface lined with paper towels. Set aside to cool.
- Wrap the spinach in the paper towels and squeeze out any remaining liquid. Chop into ½-inch pieces.
- In the same Dutch oven, melt butter over medium-high heat. Add shallot and cook until fragrant and translucent, about 5-6 minutes. Add garlic and cook for 1 more minute.
- Stir in flour, salt, black pepper, cayenne pepper, and nutmeg.
- Slowly pour in half and half, stirring constantly, and bring to a low boil.
- Add mozzarella, parmesan, and cream cheese. Reduce heat to low and cook, stirring, until the mixture is thickened.
- Add the chopped spinach and toss to coat in the cream sauce. Cook and stir until heated through, about 2 minutes.
- Serve immediately.