Best-Ever Creamed Spinach

1. 1

   If using fresh spinach, bring a large pot three-quarters full with water to a boil over high heat. Season the water with a generous amount of salt. Add 1 1/4 pounds baby spinach and cook, stirring constantly, until just wilted, 20 to 30 seconds. Drain well. When cool enough to handle, transfer in batches to a clean kitchen towel. Roll up the spinach in the towel and squeeze out as much excess water as possible.

   20s
2. 2

   If using frozen spinach, thaw 2 (10-ounce) boxes according to package directions. Drain, then squeeze out the excess liquid from the spinach a handful at a time.

3. 3

   Melt 2 tablespoons unsalted butter in a medium skillet over medium heat. Add 1 finely chopped medium shallot, 3 minced garlic cloves, and 1/8 teaspoon red pepper flakes. Cook until fragrant and the shallot looks translucent, about 1 minute. Sprinkle 1 tablespoon all-purpose flour over the shallot and cook, stirring constantly, until the flour turns light golden-brown and smells toasty, about 1 minute.

   1 min
4. 4

   Add 1 1/2 cups whole milk, 1/2 cup heavy cream, 1 teaspoon ground powdered mustard, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon ground ginger, and 1/8 teaspoon ground nutmeg. Cook, stirring occasionally, until the sauce is thickened, 1 to 2 minutes.

   1 min
5. 5

   Add the spinach and stir to combine. Add 2 ounces grated Gruyère cheese and 1 ounce finely grated Parmesan cheese and cook until the cheeses are melted and everything is combined but still saucy, 1 to 2 minutes.

   1 min

Recipe Notes

1. 6

   Make ahead: The cream sauce can be made up to 2 days ahead. Let cool and refrigerate in an airtight container. Rewarm on the stovetop over low heat until simmering, then add in the spinach and cheeses.Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.