Creamed spinach

Ingredients

Yield: 4 servings

2 packages (10 ounces each) of fresh baby spinach
3–4 tablespoons salted butter
2 cloves garlic, minced
1 onion, diced
1 cup white mushrooms, sliced
3–4 tablespoons all-purpose flour
2 cups milk
½ cup grated Parmesan cheese
¼ teaspoon nutmeg
Pinch of salt and freshly ground black pepper


Directions

Blanch spinach in a pot of boiling water for 1 minute. Drain and transfer
spinach to a bowl of cold water to stop the cooking process. 

Drain and squeeze excess water from the cooked spinach with a clean, dry kitchen
towel. Chop the spinach and remove large stems. Set aside.

Melt butter in a saucepan and add the garlic, onion, and mushrooms. 

Cook until tender or the onions are translucent. Stir in the flour until the mixture becomes a paste,
then stir in the milk to thicken. Stir in the Parmesan, nutmeg, and then the
spinach. 

Season with salt and pepper and serve.