This is my favorite side dish to make for formal dinners and holidays. It's the culmination of playing with several different recipes over the years.
- 2 (10 ounce) packages frozen chopped spinach
- 1⁄4 cup butter
- 1 sweet onion, chopped
- 3 tablespoons flour
- 1 cup cream
- 1 low-sodium chicken bouillon cube
- 2 tablespoons boiling water
- 1⁄4 teaspoon kosher salt (less if regular)
- 1⁄4 teaspoon fresh ground pepper
- 1⁄4 teaspoon fresh grated nutmeg (less if dried)
- Thaw spinach and squeeze water out.
- Over medium-high heat, melt butter and sautee onion until translucent.
- Add flour and stir for a minute or two until just slightly browned.
- Add cream, a little at a time, continually stirring. When thickened, turn heat down to low.
- In a coffee cup, add boiling water to chicken bouillon to dissolve it. Then add that to the white sauce along with the salt, pepper and nutmeg.
- Add spinach, cover and heat a few more minutes until spinach is hot.