Parmesan Creamed Spinach

This recipe is Oh My God on a fork. So, so good.

Who’s Here for the Party:
8 cups fresh organic spinach
2 Tbsp EVOO
2 Tbsp Roux (recipe at bottom)
1 c milk or cream or, better yet, heavy whipping cream. Organic or raw.
1/2 c grated parmesan (or parmesan pecorino or whatever great, hard, Italian cheese you have on hand.)
1/2 med yellow onion, diced
1 clove garlic, diced

In a large-ish frying pan saute the onion and garlic in the olive oil until it’s soft and see-through. Throw in the spinach, toss it around and let it cook down.

While the spinach is shrinking, put the roux into a small saucepan and heat it on med-high heat until melted. Add milk and stir. It will not become a smooth and beautiful sauce. It will be a little brown. It can, in fact, look a bit hopeless. Don’t worry. It tastes WAY better than it looks right now. (If this becomes a glob you’ve cooked it too long, add more milk and whisk it until you have a warm liquid base.) Add the cheese and let it melt slightly. Add the nutmeg and cayenne, just a pinch of each, salt and pepper to taste.

Pour the sauce over the spinach and stir to incorporate. Serve hot. If the spinach has a lot of liquid after it’s cooked down, drain it before adding the parmesan cream sauce.

I don’t measure stuff when I cook. I just throw things together and then we eat. This spinach is excellent and the measurements are approximate. Use what you have and enjoy the results. Seriously, my 7 yo, 17 yo, my meatitarian husband and I all practically licked our plates this stuff was so good.
roux is easily google-able but here is what I do,
1 stick butter or other fat. I often use 50-50 butter and EVOO
1/2 c flour
(obvious but the ratio is 1:1 fat and flour)
melt butter in a pan and whisk in the flour. Cook over med heat until light brown, stirring often or constantly. (Constantly is what I read everywhere but I can’t do it. I have to leave it and let it bubble and come back a few times. The watched pot and all that.) Do not give in to the temptation to taste the nutty yumminess you smell, it will burn you. Horribly. Not that I have tried it…lalalallah. This is a great thing to keep in a glass dish in your fridge because it comes in handy when cooking about a million things.

About Bettina Colonna Essert

Illuminated Magdalene High Priestess and facilitator of empowerment and healing circles for girls and women, including a monthly Red Tent Temple. BA in English, minor in anthropology. Waldorf homeschool mom. Reiki master, cranial sacral therapist, herbalist, menstruvist, feminist, epicurian.
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