Rahmspinat

Zutaten

• 2 pounds fresh baby spinach (, washed and drained)
• 4 tablespoons butter
• 1 small yellow onion (, finely chopped)
• 2 cloves garlic (, minced)
• 1 tablespoon all-purpose flour ((or more if you prefer the sauce thicker))
• 1 cup heavy cream or half and half
• 1/3 cup cream cheese
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon freshly ground nutmeg
• 1/4 cup freshly grated Parmesan cheese ((optional and perfectly delicious without) )

Zubereitung

1. 1

   Bring large pot of water to a boil, add the spinach, and let boil for 1 minute. Drain the spinach, rinse with cold water, and use your hands to squeeze as much water out of the leaves as you can. Transfer the spinach to a chopping board and coarsely chop. Set aside.

2. 2

   Melt the butter in a large skillet over medium heat. Add the onion and cook until soft and translucent, 4-5 minutes. Add the garlic and cook for another minute. Add the flour, stir to combine and cook for 2-3 minutes (this will eliminate the flour flavor). Add the heavy cream and bring it to a boil, stirring constantly to prevent lumps. Reduce the heat to a simmer stir in the cream cheese, salt, pepper and nutmeg. Stir until the cream cheese is melted. Add Parmesan and stir until melted. Simmer a minute or two or until the sauce has thickened. Add spinach and simmer for another 2-3 minutes. Add salt and pepper to taste. Creamed spinach will keep in the fridge for up to 3 days. Reheat it gently to prevent the cream from splitting. This is best done on the stove over low heat in a saucepan.