Difficulty: Easy - for beginners
Dietary guidance: v n
2 lbs. baby spinach, thick stems removed, and coarsely chopped.
2 tbsp. unsalted butter
2 tbsp. unbleached all purpose flour.
1 1/2 c. whole or low fat milk
1/2 c. heavy whipping cream
1/4 c. freshly grated Parmesan
1/4 tsp. freshly ground nutmeg
kosher salt and freshly ground pepper
Steam the spinach until it wilts, about 1 minute. Transfer into colander to drain. Wrap the spinach in clean dishcloth and squeeze out any remaining water.
Melt the butter in a large skillet over medium low heat. Add the flour and cook for 2 minutes, whisking constantly. Add the milk and cream in a steady stream, continuing to whisk, and cook until cream thickens, about 2 minutes.
Add the spinach to the cream sauce and stir to combine. Add the Parmesan and nutmeg, stir to combine, and cook until spinach is heated through, about 1 minute. Season the spinach with salt and pepper to taste and serve hot.