Creamed Spinach

(Popeye who? This is spinach for grownups who like butter and joy.)

Ingredients:

• 2 tablespoons butter – start with flavor

• 1 tablespoon olive oil – so the butter doesn’t burn while you’re being fabulous

• 3 cloves garlic, minced – measure with your heart

• 1 small onion OR 1 large shallot, finely chopped – for that aromatic depth

• 1–2 tablespoons flour – for thickening magic

• 1 cup milk OR half-and-half – depends on how close to chaos you wanna be

• 1/2 cup heavy cream – because why not

• 1/2 cup grated Parmesan – optional but highly recommended (you are cheesy)

• Salt + pepper to taste – obviously

• 1/4 teaspoon ground nutmeg – tiny pinch of “wait… what is that amazing flavor?”

• 1 to 1.5 lbs fresh spinach, chopped (or 1 lb frozen, thawed and squeezed dry) – this is still spinach’s story

🔥 Instructions:

1. Wilt the spinach (if using fresh).

• Heat a splash of water in a big pan. Add spinach by handfuls until it’s all wilted down like it's giving up under pressure.

• Drain and press out excess liquid with a towel, a sieve, or sheer force of will. Chop roughly. Set aside.
  (If using frozen, skip this—you already did the hard part by buying it.)

2. Sauté the aromatics.

• In a large skillet, melt butter + olive oil over medium heat.

• Add chopped onion/shallot and cook until soft and sweet-smelling.

• Add garlic. Stir until fragrant—about 30 seconds to 1 minute.
  (Do not let it burn. Burnt garlic = the taste of regret.)

3. Make the creamy base.

• Sprinkle in the flour. Stir constantly for about a minute to cook out that weird raw flour taste.

• Slowly whisk in the milk + cream. It’ll look sketchy at first, but trust the process.

• Add nutmeg, salt, pepper, and Parmesan (if using). Simmer gently until thick enough to coat the back of a spoon. If it looks like soup, give it more time. If it looks like lava, back off.

4. Bring in the spinach.

• Stir in the chopped spinach and mix it through like a green velvet blanket.

• Let it simmer for a couple minutes so the spinach and sauce can become one beautiful beast.

• Taste. Adjust. Maybe add more cheese. Maybe whisper “I love you” to it.

🍽️ Serve With:

• Steak, roast chicken, pork chops—basically anything protein-y

• On toast for a bougie brunch moment

• With a spoon straight from the pan while pretending you're "just testing the seasoning"

Pro Tips:

• Want it extra luscious? Use all cream. No judgment here.

• Vegan? Use plant butter, oat milk, and nutritional yeast instead of cheese. Still amazing.

• Like it extra thick? Add a bit more flour or reduce longer. Like it pourable? Thin with a splash of milk or broth.