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Remove the stems from the spinach or leave on if using baby spinach then wash and shake off the excess water.
Bring 2 quarts of water and 1 teaspoon of salt to a boil in a large pot.
Add a third of the spinach and blanch for 30 seconds. Transfer cooked spinach to a colander. Repeat with the remaining spinach.
Run water over the spinach to stop the cooking process until they are cool to the touch.
Gently squeeze out excess moisture from spinach using your hands.
Heat a large skillet over medium heat.
Add the butter and once that's melted add the garlic, saute until fragrant, 30 seconds.
Add shallots and cook until tender, 2 minutes.
Add the flour, stir to combine and cook for 2 minutes.
Slowly add in the milk and heavy cream, whisking to combine until a thickened sauce is formed, about 3 to 4 minutes.
Reduce the heat to low, whisk in the cheese, nutmeg, and black pepper.
Add in the cooked spinach, stir and cook until warmed through, 2 to 4 minutes.
Taste and adjust seasonings as needed. Serve immediately.