Ingredients
3/4 pound fresh spinach, torn2 tablespoons olive oil6 tablespoons butter, cubed1/4 cup chopped onion1/4 cup all-purpose flour1/2 teaspoon salt1/8 teaspoon ground nutmeg1-1/2 cups whole milk
Preparation
In a Dutch oven, cook spinach in oil until wilted, 3 minutes. Remove from pan; set aside. Melt butter in the Dutch oven; add onion and saute until crisp-tender, 2 minutes.
Stir in flour, salt and nutmeg until combined. Gradually whisk in milk until blended. Bring to a boil; cook and stir until thickened, 2 minutes. Add the chopped spinach. Reduce heat to low; cook, uncovered, until heated through, 5 minutes.
