Ingredients
Equipment
Method
- Cook the spinach according to package directions. Squeeze out all the liquid you can when it is cool enough to handle. Set the spinach aside.
- Melt butter in a 12-inch skillet over medium heat.
- Add onion and garlic and cook, stirring occasionally, until somewhat softened, 2 to 3 minutes.
- Add flour and cook, stirring constantly, for about a minute until foamy.
- Pour in milk and stir vigorously to dissolve the flour mixture.
- Add nutmeg, cayenne, salt, and pepper. Bring the mixture to a boil, then reduce heat and simmer for five minutes, until slightly thickened.
- Stir in spinach and grated cheese, cooking for one minute more to warm through.
Notes
If you use fresh spinach, chop it well. You can include the tender parts of any stems. Cook it in boiling, salted water until tender. For baby spinach, this takes about a minute. For mature leaves, cook for two to three minutes and test for tenderness. When cool enough to handle, wring out all the moisture. This is harder with fresh spinach but is important.
You can make this recipe in advance. Complete the recipe on the day you plan to serve it, and transfer it to a microwave-safe serving container with a lid. Shortly before serving, microwave it on half power until heated through. Leftovers keep well, tightly sealed in the fridge for up to a week and can be reheated the same way.
You can increase the richness by replacing some of the milk with heavy cream or by stirring in 1/2 cup of warmed heavy cream before serving.
To make this recipe gluten-free, swap in a 1:1 GF flour blend for the all-purpose flour. You will not need to make any other changes.