Description
A rich and creamy side dish featuring tender spinach cooked in a buttery, garlicky cream sauce with Parmesan cheese and a hint of lemon for brightness.
Ingredients
Scale
Base Ingredients
- 3 tablespoons unsalted butter
- 2 shallots, diced (⅔ cup)
- ½ teaspoon sea salt
- Freshly ground black pepper, to taste
- 2 garlic cloves, grated
Sauce Ingredients
- 1 tablespoon all-purpose flour
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
Vegetables and Seasoning
- 20 ounces fresh spinach
- 1 teaspoon fresh lemon juice, plus more to taste
Instructions
- Melt Butter and Sweat Shallots: Melt the butter in a large skillet over medium heat. Add the diced shallots, sea salt, and several grinds of black pepper. Cook for 4 minutes, stirring occasionally, until the shallots are softened and fragrant.
- Add Garlic and Flour: Stir in the grated garlic cloves followed by the all-purpose flour, mixing well to create a roux and cook out the raw flour taste for about 1 minute.
- Add Cream and Simmer: Pour in the heavy cream and reduce the heat to low. Simmer the mixture, stirring occasionally, for 5 to 10 minutes until the cream thickens enough to coat the back of a spoon.
- Incorporate Parmesan Cheese: Stir the freshly grated Parmesan cheese into the cream sauce until it melts completely, adding richness and depth of flavor.
- Add Spinach and Wilt: Add the fresh spinach to the skillet and cook, stirring frequently, just until the spinach is wilted. The sauce may thin slightly due to the moisture released from the spinach.
- Thicken Sauce and Add Lemon: Continue cooking for another 2 to 3 minutes to allow the sauce to thicken again. Stir in 1 teaspoon of fresh lemon juice, adding brightness and balancing the richness.
- Season and Serve: Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed. Serve warm as a flavorful side dish.
Notes
- Use fresh spinach for the best texture and flavor; frozen spinach will release more water and alter the sauce consistency.
- To make this dish lighter, substitute heavy cream with half-and-half or whole milk, but the sauce will be less rich.
- For a gluten-free version, replace all-purpose flour with a gluten-free flour blend or cornstarch slurry.
- Ensure to grate the Parmesan cheese fresh for optimal meltability and flavor.
- If the sauce becomes too thick, add a splash of cream or milk to adjust consistency.
Nutrition
- Serving Size: 1 cup
- Calories: 210 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 60 mg
