Another recipe requested by my ex-roommate….
LOADS of baby spinach, without stems. The more the merrier, it really reduces when cooked. (20 oz of spinach approximates 2 cups of packed spinach and when it reduces you’ll be disappointed)
Steam & strain spinach, then chop and squeeze out liquid.
5 tbs butter, softened
1/4 c flour
1/4 tsp salt (optional)
1 c half & half
4 oz cream cheese
2 tbs minced onion (or fresh)
1 tbs minced garlic (or fresh)
1/4 c parmesan
In a medium saucepan:
-melt 3tbs butter over low heat
-stir in flour & salt until creamed (smooth)
-slowly add half & half, then cream cheese & increase heat to medium
-whisk together until thick & smooth, set aside
-sauté onion & garlic in remaining butter until transparent
-add spinach to pan on low heat, stir
-add cheese sauce and parmesan cheese, stir until blended.