How To Make
INGREDIENTS
10 ounces baby spinach
2 tablespoons unsalted butter
2 tablespoons grated onion
2 teaspoons minced garlic
2 tablespoons all-purpose flour
1 cup half-and-half
1/2 cup finely grated Parmesan cheese
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon dry mustard
Pinch of cayenne pepper
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
EQUIPMENT
Large pot
Colander
Hot mitts
Small saucepan
Spoon
Measuring cup and spoons
INSTRUCTIONS
Cook the spinach. Bring a 4-quart pot of salted water to a boil.
Add the spinach in large handfuls until all the spinach is added, and cook for 15 seconds.
Drain and cool the spinach.
Drain the pot of spinach in a colander in the sink and immediately run the spinach under cold water to halt the cooking.
Shake as much of the water off the spinach as you can by shaking the colander.
Dry the spinach. Using your hands, press the spinach against the sides of the colander in large handfuls, squeezing to remove as much excess moisture as possible.
Set aside to drain further while making the cream sauce.
Make the cream sauce.
Melt the butter in a medium frying pan over medium-high heat.
Add the onion and garlic, and cook for 1 minute. Sprinkle the flour over the onion mixture and cook, stirring frequently, for 3 minutes.
Stir in the half-and-half. Cook the mixture, stirring slowly and continuously, until the sauce comes to a boil and thickens enough to coat the back of the spatula, about 5 minutes.
Reduce the heat to low and continue cooking until the sauce is thickened, about 2 minutes more.
Add the cheese and spinach.
Stir in the cheese, nutmeg, mustard, cayenne, salt, and pepper.
Add the spinach and mix well.
Keep warm over very low heat.
