All Recipes Best Recipe Side Dish Vegetables Greens

Ingredients

3 pounds fresh baby spinach 1 ¼ cups whole milk 1 cup heavy whipping cream ¼ cup butter 2 small shallots, finely diced ¼ cup all-purpose flour ⅛ teaspoon ground nutmeg salt and ground black pepper to taste ¼ cup grated Romano cheese ¼ cup dry bread crumbs

Nutrition Info

348.4 calories carbohydrate: 20.2 g cholesterol: 84.9 mg fat: 26.5 g fiber: 5.4 g protein: 11.9 g saturatedFat: 16 g servingSize: - sodium: 362.6 mg sugar: 3.9 g transFat: : - unsaturatedFat: : -

Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
Bring about 1 inch of lightly salted water to a boil in a skillet, cook spinach in 2 batches until wilted, 1 to 2 minutes. Drain and rinse spinach under cold water until cool, squeeze small handfuls to remove moisture and coarsely chop.
Heat milk and heavy cream in a saucepan over medium heat, stirring occasionally, until warm.
Meanwhile, melt butter in a large saucepan over medium-low heat, cook and stir shallots until softened, about 5 minutes. Stir in flour and cook for about 3 minutes, add warm milk and cream mixture, whisking constantly. Simmer and whisk until thickened, 3 to 4 more minutes. Stir in spinach and nutmeg, season with salt and black pepper.
Transfer spinach mixture to a baking dish. Sprinkle with Romano cheese and bread crumbs.
Broil in preheated oven until just browned, about 5 minutes.

6 servings

A delish version of creamed spinach with a crispy top.