Creamed Spinach

Fresh: Bring a large pot of salted water to a boil. Blanch spinach 30–45 seconds until wilted. Drain, shock in cold water, squeeze very dry, then chop.Frozen: Thaw completely, then squeeze very dry. (Really squeeze—dry spinach = creamy sauce.)

Heat butter and olive oil in a large skillet over medium heat. Add onion/shallot and cook until soft and translucent, 3–4 minutes. Stir in garlic for 30 seconds.

Sprinkle in flour. Cook, stirring, 1 minute to form a blond roux. Slowly whisk in milk and cream. Simmer, whisking, until smooth and thick enough to coat a spoon, 3–4 minutes.

Stir in nutmeg, salt, and pepper.

Add the chopped, well-drained spinach. Fold until evenly coated and hot, 1–2 minutes.

Stir in Parmesan and/or cream cheese (if using) until melted. Adjust thickness with a splash of milk if needed. Squeeze in a little lemon, taste, and re-season.

Serve hot alongside steak, roast chicken, or spooned over potatoes.