📝 About This Recipe
This isn't your average side dish; it is a luxurious, velvet-textured masterpiece that rivals the finest steakhouses in the world. By blanching fresh baby spinach and folding it into a sophisticated Mornay-style sauce infused with shallots and a hint of nutmeg, we transform a simple green into pure comfort. It is the perfect balance of earthy minerals and rich, silky cream, designed to convert even the most ardent vegetable skeptics.
🥗 Ingredients
The Greens
- 2 pounds Fresh Baby Spinach (washed and stems removed)
- 1 tablespoon Kosher Salt (for blanching water)
The Aromatics
- 3 tablespoons Unsalted Butter (high-quality European style preferred)
- 1 large Shallot (very finely minced)
- 3 cloves Garlic (pressed or grated into a paste)
The Cream Sauce
- 3 tablespoons All-purpose Flour (to create the roux)
- 1.5 cups Whole Milk (warmed slightly)
- 1/2 cup Heavy Cream (for added richness)
- 1/4 teaspoon Freshly Grated Nutmeg (essential for traditional flavor)
- 1 pinch Cayenne Pepper (for a subtle back-end warmth)
- 1/2 cup Gruyère Cheese (finely grated)
- 1/4 cup Parmesan Cheese (freshly grated)
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Bring a large pot of salted water to a rolling boil. Prepare a large bowl filled with ice and cold water to shock the spinach.
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2
Working in batches, submerge the fresh spinach into the boiling water for just 30-45 seconds until bright green and wilted.
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3
Immediately transfer the wilted spinach to the ice bath to stop the cooking process and preserve the vibrant color.
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4
Once cooled, gather the spinach and squeeze it firmly with your hands to remove as much water as possible. Then, wrap it in a clean kitchen towel and wring it out again until it is very dry.
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5
Place the squeezed spinach on a cutting board and roughly chop it into 1/2-inch pieces. Set aside.
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6
In a large heavy-bottomed skillet or saucepan, melt the butter over medium heat until foaming.
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7
Add the minced shallots and cook for 3-4 minutes until translucent and soft, but not browned.
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8
Stir in the garlic paste and cook for an additional 60 seconds until fragrant.
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9
Sprinkle the flour over the butter and aromatics. Whisk constantly for 2 minutes to cook out the raw flour taste, creating a light golden roux.
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10
Slowly drizzle in the warm milk and heavy cream, whisking vigorously to ensure no lumps form. Continue to simmer for 5-7 minutes until the sauce thickens enough to coat the back of a spoon.
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11
Reduce heat to low. Stir in the nutmeg, cayenne, black pepper, Gruyère, and Parmesan until the cheese is completely melted and the sauce is glossy.
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12
Add the chopped, dried spinach to the sauce. Use a spatula to fold the spinach in, breaking up any clumps so every leaf is coated in the cream.
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13
Taste and adjust seasoning with additional salt if necessary (the cheese provides quite a bit of salt already).
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14
Gently warm through for 2 minutes and serve immediately while hot and velvety.
💡 Chef's Tips
Always squeeze the spinach more than you think is necessary; any remaining water will break the cream sauce and make it runny. Use freshly grated nutmeg rather than the pre-ground bottled version for a significantly more aromatic and complex flavor profile. If the sauce becomes too thick while sitting, whisk in a tablespoon of warm milk to loosen it back to a silky consistency. Do not skip the ice bath step; it is the secret to keeping the spinach a beautiful, bright emerald green rather than a dull olive color. For a lighter version, you can substitute half-and-half for the heavy cream, but avoid skim milk as the sauce won't achieve the necessary body.
🍽️ Serving Suggestions
Pair this with a thick-cut, pan-seared Ribeye steak and a glass of bold Cabernet Sauvignon for the ultimate steakhouse experience. Serve as a sophisticated bed for lemon-herb roasted salmon or scallops. Use any leftovers as a decadent filling for an omelet or a topping for a baked potato. Accompany with crispy roasted fingerling potatoes to provide a textural contrast to the soft, creamy greens. A side of crusty sourdough bread is perfect for mopping up any extra cream sauce left on the plate.