Ingredients

• 16 ounces baby spinach leaves washed and dried
• ⅓ cup unsalted butter divided
• 1 onion chopped
• 3 cloves garlic finely chopped or minced
• 4 tablespoons all-purpose flour
• 1 cup milk or half and half
• 1 pinch ground nutmeg optional
• 1 pinch cayenne pepper optional
• ¼ teaspoon salt to taste
• ¼ teaspoon pepper to taste
• 2 tablespoons parmesan cheese grated, to serve

Directions

• Melt ¼ cup of butter in a medium-sized pot over medium heat. Whisk in the flour and cook for a couple of minutes until light golden. Add in the onion and cook until transparent (about 2-3 minutes), then add the garlic and cook until fragrant (about 30 seconds).
• Pour in the milk (or half and half), whisking constantly until the white sauce thickens (about 5 minutes). Season with salt, pepper, nutmeg and cayenne (If using). If the sauce is too thick, add another ¼ cup of milk to the sauce, whisking it through until reaching your desired thickness.
• For the spinach: melt the remaining butter in a separate pan, and add spinach in batches, wilting each batch before adding the next, until all spinach is wilted. (Add a small spoon of water if the pan gets too dry.)
• Alternatively: Cook the spinach in a pot of boiling water for just one minute; then immerse in a cold water bath to stop the cooking process. Squeeze out any excess water from the leaves and set aside.
• Season the cream sauce with salt, pepper, nutmeg and cayenne. Add wilted spinach to the cream sauce, stirring gently to combine. Sprinkle with parmesan cheese and serve immediately.

Notes

• 4-27-25 1/4 Recipe
• Please note a average bag of Baby Spinach is 5 oz
• I used Lal Mirch instead of Cayenne

Photos