Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

A quick and versatile side dish featuring fresh spinach cooked in a creamy roux-based sauce with shallots and garlic, finished with heavy cream and a hint of nutmeg.

  • Total Time: 25 minutes
  • Yield: 4-6 servings 1x

Ingredients

Scale
  • 2–4 tablespoons butter (salted or unsalted), divided
  • 1 small shallot, finely chopped (or 1/2 large yellow onion)
  • 2 cloves garlic, minced
  • 5–6 cups baby spinach (or regular spinach trimmed and chopped)
  • 2 tablespoons all-purpose flour
  • 1 cup milk (whole or 2%)
  • 1/4 cup heavy cream (or whipping cream)
  • Pinch of ground nutmeg (optional)
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. If using regular spinach, trim off large stems or roughly chop leaves; baby spinach can be used as-is.
  2. Melt 2 tablespoons of butter in a large skillet over medium heat.
  3. Add the shallot and cook until soft and fragrant, about 3-4 minutes.
  4. Turn heat to low, add minced garlic and fresh spinach; cook, stirring occasionally, until spinach wilts.
  5. If spinach releases a lot of liquid, drain it in a colander and gently press out excess moisture.
  6. In a separate skillet, melt the remaining butter over medium heat.
  7. Sprinkle in the flour and whisk constantly, cooking for 2 to 3 minutes to form a smooth roux without raw flour taste.
  8. Slowly pour in the milk while whisking nonstop; cook until the sauce thickens and becomes silky smooth.
  9. Fold the sautéed spinach mixture into the thickened sauce.
  10. Stir in a pinch of nutmeg and the heavy cream, keeping the heat low to prevent curdling.
  11. Season with salt and freshly ground black pepper to taste, stirring well before serving.

Notes

Use baby spinach for quicker wilting and no tough stems; if using mature spinach, be sure to trim stems., Do not overcook the spinach to avoid a watery texture., Drain and press out excess moisture from spinach to keep sauce thick and creamy., Cook the roux for at least 2-3 minutes to avoid raw flour flavor., Add milk slowly while whisking to prevent lumps., Add heavy cream last and keep heat low after to maintain sauce consistency., Store leftovers in airtight container in the refrigerator for 3-4 days; reheat gently with a splash of milk., For freezing, note that texture may change slightly upon thawing., Optionally add crispy bacon, cooked chicken or turkey, or mix with pasta and cheese for variations., Dairy-free adaptation: use plant-based butter and unsweetened creamy plant milk like oat or soy, thicken with roux as usual.

  • Author: Laura
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Side Dish
  • Cuisine: American

Nutrition

  • Serving Size: about 1/2 cup
  • Calories: 150 kcal per serving
  • Fat: 11 g per serving
  • Carbohydrates: 8 g per serving
  • Protein: 4 g per serving