Ingredients
Scale
- 5 tablespoons butter
- 2 shallots, chopped (or half a yellow onion)
- 2 and 1/4 teaspoons kosher salt (or 1 and 1/2 teaspoons table salt)
- 3/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon nutmeg
- 5 cloves garlic, smashed and minced
- 1/4 cup flour
- 1 and 1/2 cups whole milk
- 1/2 cup heavy cream
- 16 ounces fresh baby spinach, chopped
- 1/2 cup Pecorino Romano cheese, shredded (or Parmesan)
- 2 teaspoons lemon zest (from 1 lemon)
- 1/4 cup fresh lemon juice (from the same lemon)
Instructions
- Chop shallots, mince garlic, and chop spinach.
- Melt butter in a skillet and sauté shallots until soft.
- Add garlic and cook until fragrant, then sprinkle in flour and stir.
- Gradually add whole milk, stirring to form a creamy sauce, then add heavy cream.
- Stir in chopped spinach gradually until wilted.
- Simmer for about 10 minutes and adjust seasonings.
- Stir in cheese, lemon zest, and juice before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Using fresh spinach ensures the best flavor and texture.
Avoid boiling to maintain the cream sauce’s consistency.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 2
- Sodium: 600
- Fat: 19
- Saturated Fat: 12
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 14
- Fiber: 3
- Protein: 7
- Cholesterol: 70