EASY CREAMED SPINACH
PREP: 10 min. COOK: 10 min. TOTAL: 20 min.
16 oz. baby spinach, washed and dried
1/3 cup butter, divided
1 onion, chopped
3 cloves of garlic, minced
4 tbsp. flour
1 cup milk
3 pinches of cayenne pepper
salt and pepper, to taste
grated parmesan cheese, to serve
Melt 1/4 cup of butter in a medium-sized pot over medium heat. Whisk in the flour and cook for a few 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, whisking constantly until the white sauce thickens (about 5 minutes).
Season with salt, pepper, and cayenne. If the sauce is too thick, add another 1/4 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.)
Add wilted spinach to the cream sauce, stirring gently to combine.
Sprinkle with parmesan cheese and serve immediately.