Creamed Spinach

Ingredients

• 3 tablespoons unsalted butter (divided, soften 1 to room temperature)
• ½ tablespoon all-purpose flour
• 1 shallot (minced)
• 2 cloves garlic (minced (about 2 teaspoons))
• 16 ounces baby spinach
• 2 ounces softened cream cheese (diced into 8 pieces (I used Neufchatel); use up to 4 oz for an insanely decadent, "cheesier" version)
• ½ teaspoon kosher salt
• ½ teaspoon ground black pepper
• ⅛ teaspoon ground nutmeg
• ½ cup grated Parmesan cheese (about 1 ounce)

Steps

1. 1

   In a small bowl, use a fork to mash the 1 tablespoon softened butter together with the flour until it forms a paste; set aside.

2. 2

   In a Dutch oven or similar large, deep pot, melt the remaining 2 tablespoons butter over medium heat. Once melted, add the shallot and cook until it is softened and turning translucent, 1 to 2 minutes. Stir in the garlic and cook 30 seconds.

3. 3

   Add spinach by large handfuls, stirring it so that it cooks down and all fits in the pan—this whole process will take 3 or so minutes and the spinach will cook down to shockingly little.

4. 4

   Stir in the butter flour mixture until incorporated.

5. 5

   Dot the cream cheese over the top. Stir until the cream cheese is nicely blended.

6. 6

   Stir in the salt, pepper, nutmeg, and Parmesan. Taste and adjust the seasoning as desired. Enjoy hot.