📝 About This Recipe
This isn't just a side dish; it is a luxurious celebration of dairy and greens that rivals the finest chophouses in the world. By gently poaching fresh baby spinach in a rich, aromatic béchamel infused with shallots and a hint of nutmeg, we transform a simple vegetable into a silky, decadent masterpiece. The secret lies in the balance of heavy cream and aged Parmesan, creating a texture that is impossibly smooth and deeply comforting.
🥗 Ingredients
The Greens
- 24 ounces Fresh Baby Spinach (washed and stems removed)
- 1 tablespoon Kosher Salt (for the blanching water)
The Aromatics
- 4 tablespoons Unsalted Butter (high-quality European style preferred)
- 1 large Shallot (finely minced)
- 3 cloves Garlic (pressed or minced)
The Cream Sauce
- 3 tablespoons All-purpose Flour
- 1 cup Whole Milk (warmed)
- 1/2 cup Heavy Cream
- 1/4 teaspoon Ground Nutmeg (freshly grated is best)
- 1 pinch Cayenne Pepper (for a subtle depth)
- 1/2 cup Parmigiano-Reggiano (finely grated)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Cream Cheese (at room temperature for extra silkiness)
👨🍳 Instructions
-
1
Bring a large pot of salted water to a rolling boil. Prepare a large bowl with ice and cold water to create an ice bath.
-
2
Blanch the spinach in the boiling water for just 30-60 seconds until bright green and wilted. Work in batches if necessary.
-
3
Immediately plunge the wilted spinach into the ice bath to stop the cooking process and preserve the vibrant color.
-
4
This is the most important step: Drain the spinach and use a clean kitchen towel or cheesecloth to squeeze out as much liquid as humanly possible. You should end up with a dry, compact ball of spinach.
-
5
Place the dry spinach on a cutting board and roughly chop it into bite-sized pieces. Set aside.
-
6
In a large skillet or saucier over medium heat, melt the 4 tablespoons of butter until foaming.
-
7
Add the minced shallots and cook for 2-3 minutes until translucent and soft, but not browned.
-
8
Stir in the garlic and cook for another 30 seconds until fragrant.
-
9
Sprinkle the flour over the butter and aromatics. Whisk constantly for 1-2 minutes to cook out the raw flour taste, creating a light blonde roux.
-
10
Slowly drizzle in the warm milk and heavy cream while whisking vigorously to prevent lumps. Simmer for 3-5 minutes until the sauce thickens and coats the back of a spoon.
-
11
Whisk in the cream cheese until fully melted, followed by the nutmeg, cayenne, and black pepper.
-
12
Add the chopped spinach to the sauce, stirring gently to break up the clumps and coat every leaf in the cream.
-
13
Fold in the grated Parmigiano-Reggiano and cook for 1-2 minutes until the cheese is melted and the dish is heated through.
-
14
Taste and adjust seasoning with additional salt if needed. Serve immediately while hot and velvety.
💡 Chef's Tips
Squeeze the spinach harder than you think—any remaining water will turn your cream sauce into a watery mess. Freshly grated nutmeg is a game-changer; it provides a floral, woody aroma that pre-ground nutmeg lacks. If the sauce becomes too thick, add a splash of milk to loosen it back to your desired consistency. For a lighter version, you can substitute the heavy cream with half-and-half, though the texture will be less stable. Avoid using frozen spinach if possible, as it lacks the textural integrity of fresh leaves blanched at home.
🍽️ Serving Suggestions
Serve alongside a thick, seared Ribeye or Filet Mignon for the classic steakhouse experience. Pair with a crisp, buttery Chardonnay to complement the richness of the cream sauce. Use leftovers as a decadent topping for a baked potato or even as a filling for an omelet. Serve with crusty sourdough bread to mop up every last drop of the savory sauce. Accompany with roasted carrots or parsnips for a colorful, balanced vegetable spread.