| Level: | Easy |
| Total: | 35 min |
| Prep: | 10 min |
| Cook: | 25 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 35 min |
| Prep: | 10 min |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- Extra-virgin olive oil
- 2 1/2 pounds washed baby spinach
- 1/2 small onion, finely diced
- Kosher salt
- 2 cloves garlic, smashed
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- Pinch cayenne pepper
- 1/4 cup grated Parmigiano
Instructions
- Coat a large, straight-sided saute pan with olive oil and heat over medium heat. Add the spinach, cover and saute until gently wilted. Remove the spinach from the pan to a colander set inside a bowl to let the spinach drain and cool.
- Remove any liquid from the bottom of the saute pan and coat lightly with olive oil. Heat the oil over medium heat, add the onions, and season with salt, to taste. Saute the onions until they are translucent and very aromatic, about 5 to 7 minutes. Add the garlic and saute for 2 to 3 more minutes. Add the butter, and when melted stir in the flour. Cook until it is the texture of wet sand, about 5 to 6 minutes. Whisk in the milk, cayenne pepper and Parmigiano. Taste for seasoning and season with salt, if needed, (it will). Bring the milk to a boil, then reduce the heat and simmer for 5 to 6 minutes, stirring occasionally, so the milk doesn t scorch on the bottom.
- Add in the reserved spinach and stir to combine. Taste and adjust the seasoning, if needed. Transfer to a serving bowl and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 255 |
| Total Fat | 16 g |
| Saturated Fat | 7 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 7 g |
| Sugar | 5 g |
| Protein | 14 g |
| Cholesterol | 28 mg |
| Sodium | 884 mg |
| Serving Size | 1 of 4 servings |
| Calories | 255 |
| Total Fat | 16 g |
| Saturated Fat | 7 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 7 g |
| Sugar | 5 g |
| Protein | 14 g |
| Cholesterol | 28 mg |
| Sodium | 884 mg |
Reviews
Thought it was way instructions and came out delicious
Perfect..just add a few shakes of nutmeg!
This is just right! I used half milk & half half & half, but next time will just use the milk, as I found it a hair too thick for me.
Left overs? Reheat, put on a toasted English Muffin & top with a poached egg!
Left overs? Reheat, put on a toasted English Muffin & top with a poached egg!
Fantastic dish. I did make a couple modifications based on reviews. I added a pinch of nutmeg, 1/2 tsp chicken bouillon powder, a pinch of horseradish as one reviewer suggested instead of milk, I added 1/2 c heavy cream and 1/2 c milk. It was fantastic! Will definitely make again!
Made this for Christmas and everyone loved it. Will definitely make this again.
I have made this a few times but tweaked it a bit….instead of regular milk, I used Half & Half for a creamier consistency. It’s so delicious. I love it. Thanks Anne, you rock.
Love Ann but this recipe was not it. Lacked flavor and the color was not appealing at all.
This was awesome – I made it with frozen spinach and it came out delicious. Added a little salt at the end
I made this before. I start heating a little butter with olive oil. Then I add 3 large garlic cloves that were chopped. I sauté the garlic for a minute then I add the spinach and a little salt and pepper. Later, I plate the hot spinach and then sprinkle with grated parmigiano.
I’m trying to watch the video and it does not work. All I get are commercials for TV shows.