• 1/2 lb. fresh Spinach (or 5 oz frozen chopped, thawed & VERY well drained)
• 1 Tbsp. Butter
• 1 Tbsp. Flour
• 1/2 cup whole Milk (warm)
• 1/8 cup Heavy Cream
• 2-3 Tbsp. finely grated fresh Parmesan
• Salt, to taste (spinach usually needs a lot, maybe 1/4 tsp.)
• White or Black Pepper, to taste
• Pinch Nutmeg
Prep the spinach:
- Wilt in a large pan over medium heat (2–3 minutes). If using frozen spinach, just let it thaw, its already wilted.
- Transfer to a towel and squeeze out as much liquid as possible. This is critical — extra water ruins texture.
- Chop roughly and set aside.
Make the cream base:
- In a saucepan, melt butter over medium heat.
- Whisk in flour and cook for 1–2 minutes until lightly golden.
- Slowly whisk in warm milk.
- Simmer gently until slightly thickened — this should be thinner than gravy.
- Then stir in the cream, salt, pepper, and nutmeg.
Finish:
- Stir in spinach.
- Add Parmesan if using.
- Simmer 2–3 minutes just to combine.
- If it’s too thick → add a splash more milk.
Optional: If you want it extra creamy, stir in 1–2 Tbsp. Cream Cheese OR 1 Tbsp. Mascarpone.