Creamed Spinach

Ingredients

• 1 10-ounce package frozen chopped spinach (or 1 lb fresh)
• 2 tbs butter
• 1 small shallot, finely diced
• 1½ tbs all-purpose flour
• 1 C half-and-half
• 3 tbs parmesan cheese
• ¼ tsp salt
• Dijon mustard, to taste
• Pinch ground black pepper, nutmeg, and cayenne

Directions

1. Prep Spinach: Cook spinach according to package directions. Drain and squeeze out all liquid. If using fresh, trim stems, stir-fry with mushroom soy sauce and white pepper, then drain well.
2. Sauté Aromatics: Melt butter in a saucepan over medium heat. Add shallots and cook until soft and translucent.
3. Make Roux: Stir in flour and cook until smooth, about 2 minutes.
4. Make Sauce: Add cream and cook until slightly thickened, about 2-3 minutes. Thin with reserved spinach liquid if needed. Add half-and-half if mixture becomes too thick. Gradually stir in Parmesan, stirring often.
5. Finish: Add spinach, salt, pepper, Dijon, nutmeg, and cayenne. Cook, stirring often, until heated through, about 2-4 minutes.

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