You can use frozen spinach (thawed, liquid squeezed out) or fresh baby spinach in this recipe.
If using regular spinach, you may want to chop it into smaller bites first.
Use cheesecloth or fine sieve or layered paper towel to squeeze out water really well. If there is water left in spinach it will make creamed spinach runny. The sauce will split too. It’s crucial to squeeze out all the water from spinach.
In a skillet melt butter.
Saute shallots in butter for a minute (do not brown shallots).
Add minced garlic and cook for 1 or 2 minutes until garlic is fragrant.
Whisk flour into butter onion garlic mix on low flame. Cook flour on low flame stirring it constantly for about 1 minute.
Pour milk slowly while stirring constantly.
Add the cream too.
Whisk everything together and cook on low flame. Keep whisking to prevent lumps.
Once sauce begins to thicken grate about ⅛ teaspoon nutmeg into the sauce. Season sauce with salt (taste test before adding salt) and freshly ground pepper.
Whisk until combined.
Add spinach and cook for 2 minutes while whisking it constantly on low flame.
Turn off flame. Sprinkle freshly grated Parmesan cheese and stir until Parmasen cheese is melted and combined into the sauce spinach mix.
Serve hot with some more grated Parmesan sprinkled on top.
This creamed spinach serves well with baked or roasted chicken, grilled steak, pork chops or crockpot ham.
We even love to serve this as a dip with tortilla chips.