Ingredients
• 1 tbsp olive oil or butter
• 1 small onion, finely diced
• 3 garlic cloves, minced
• 1 lb (450g) fresh spinach, roughly chopped (or 10 oz frozen, thawed & squeezed dry)
• 2 tbsp all-purpose flour
• 1¼ cups (300ml) whole milk, warmed
• ½ cup (120ml) heavy cream or full-fat coconut cream
• ½ cup (50g) grated Parmesan
• ¼ tsp grated nutmeg
• Salt & black pepper to taste
• Optional topping: ¼ cup panko + 1 tbsp melted butter, or extra Parmesan
Instructions
- Heat oil in a large skillet over medium. Sauté onion 4–5 min until soft. Add garlic; cook 30 sec.
- Add spinach in batches; cook until wilted and moisture evaporates (~5 min for fresh, 2 min for frozen). Transfer to a bowl; set aside.
- In same skillet, melt 1 tbsp butter (if using) over medium. Whisk in flour; cook 1–2 min to form roux (golden, not brown).
- Gradually whisk in warm milk and cream until smooth. Simmer 3–4 min, stirring, until thickened.
- Reduce heat. Stir in Parmesan, nutmeg, salt, and pepper until melted. Fold in spinach.
- Optional bake: Transfer to greased 8×8″ dish. Top with panko-butter mix or extra Parmesan. Bake at 375°F (190°C) 15–20 min until golden and bubbly.
- Serve hot as a side to steak, salmon, or roast chicken.
PREP TIME & NUTRITION (per ½-cup serving, serves 6):
Prep Time: 10 min | Cook Time: 20 min | Total Time: 30 min | Servings: 6 | Calories: 160 | Net Carbs: 5g | Fats: 11g | Protein: 8g