Espinacas a la crema

Ingredientes

• 3 tablespoons unsalted butter
• 2 shallots, diced (2/3 cup)
• 1/2 teaspoon sea salt
• Freshly ground black pepper, to taste
• 2 garlic cloves, grated
• 1 tablespoon all-purpose flour
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• 1 teaspoon fresh lemon juice, plus more to taste
• 20 ounces fresh spinach

Preparación

1. 1

   Melt Butter and Cook 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 or until the shallots are softened and fragrant.

2. 2

   Add Garlic and Flour: Stir in the grated garlic cloves followed by the all-purpose flour. Cook for about 1 minute to remove the raw flour taste, stirring constantly to combine well.

3. 3

   Simmer Cream: Pour in the heavy cream and reduce the heat to low. Allow the mixture to simmer, stirring occasionally, for 5 to 10 minutes or until the cream has thickened enough to coat the back of a spoon.

4. 4

   Add Parmesan Cheese: Stir in the freshly grated Parmesan until it melts completely into the sauce, enriching the flavor and texture.

5. 5

   Cook Spinach: Add the fresh spinach to the skillet and stir frequently. Cook until the spinach is just wilted, about 2 to 3 minutes. The cream sauce will thin as the spinach releases water.

6. 6

   Thicken and Finish Sauce: Continue cooking for an additional 2 to 3 minutes to allow the sauce to thicken again. Stir in the fresh lemon juice to brighten the dish.

7. 7

   Season and Serve: Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed. Serve the creamed spinach warm as a delicious side dish.