Rahmspinat

Zutaten

• 16 ounces fresh spinach
• 4 tablespoons unsalted butter
• 1 large onion (finely Chopped)
• 3 cloves garlic (Minced)
• 3 tablespoons all purpose flour
• 1 cup heavy Cream (or full cream milk)
• 3 tablespoons Parmesan (grated)
• pinch cayenne pepper (optional)
• Salt and pepper to taste

Zubereitung

1. 1

   Rinse and clean the spinach leaves and pat it dry

2. 2

   Melt 3 tablespoons of butter in a medium-sized pot over medium heat. Whisk in the flour and cook for a couple of minutes until it turns light golden.

3. 3

   Add the onion and cook until it becomes transparent (about 2-3 minutes), then add the garlic and cook until it becomes fragrant (about 30 seconds).

4. 4

   Pour the milk and whisk it constantly until it thickens - about 5 minutes. Then, add salt, pepper, nutmeg and cayenne (if using) to season it. If the sauce is too thick, you can add another 1/4 cup of milk to it and whisk it through until it reaches your desired thickness.

5. 5

   Melt the remaining butter in a separate pan. Then, add the spinach in batches, wilting each batch before adding the next until all the spinach is wilted. If the pan gets too dry, add a small spoon of water. Alternatively, you can cook the spinach in a pot of boiling water for just one minute. After that, immerse it in a cold water bath to stop the cooking process and squeeze out any excess water from the leaves.

6. 6

   Add the wilted spinach into the creamed sauce, add the cayenne pepper (if using) and season with salt and black pepper. Stir to combine and leave to simmer for about 2 more minutes.

7. 7

   Sprinkle with some more parmesan cheese if desired and serve immediately.