Creamed Spinach

Creamed Spinach Recipe by Sam Hu from Ahead of Thyme.

Ingredients

• 1 ½ lb. fresh spinach (3 bunches), stems removed
• 2 tablespoons butter
• 1 small onion, diced
• 1 tablespoon garlic, minced
• ½ tablespoon all-purpose flour (or cornstarch)
• 1 ½ cups heavy cream
• ¼ cup Parmesan cheese, grated
• 1 teaspoon salt (or to taste)
• ½ teaspoon ground black pepper

Directions

1. Cut the spinach in half and cook in a large pot of boiling water until wilted; approximately 30 seconds. Rinse the spinach under cold water until cool enough to handle. Drain it in a colander and squeeze out excess water. Set aside.
2. In a large skillet, melt butter over medium-high heat until bubbly, about 1-2 minutes. Sauté onion and garlic until fragrant; approximately 2 minutes.
3. Add flour and stir to combine. Stir in heavy cream and Parmesan. Stir constantly and turn the heat down to medium. Simmer until smooth and thickened; approximately 4-5 minutes—season with salt and pepper.
4. Stir in spinach and combine. Cook for 1-2 minutes until fully combined and heated through.
5. Serve warm and top with parmesan, if desired.