A rich and velvety side dish featuring tender spinach, garlic, and a creamy Parmesan sauce. Perfect for both weeknight meals and holiday feasts.

1 tablespoon butter

1/2 tablespoon olive oil

1 small onion, finely chopped

3 cloves garlic, minced

3 tablespoons all-purpose flour

1 1/2 cups milk (preferably whole)

1/2 cup heavy cream

1/4 teaspoon ground nutmeg

Salt and pepper, to taste

1/2 cup grated Parmesan cheese

10 oz fresh spinach, chopped (or use thawed frozen spinach, well drained)

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Heat butter and olive oil in a large skillet over medium heat.
Sauté the chopped onion for a few minutes until softened.
Add minced garlic and cook until fragrant.
Whisk in flour to form a roux and cook for about 1 minute.
Slowly pour in the milk and cream while whisking constantly to avoid lumps.
Add ground nutmeg, salt, and pepper, and let the mixture simmer until thickened, about 3–5 minutes.
Stir in Parmesan cheese until fully melted and incorporated.
Fold in the chopped spinach and cook for 2–3 minutes until wilted and well combined.
Taste and adjust seasoning if needed, then serve hot.

Use frozen spinach if fresh is unavailable—just make sure it's well-drained.

Add red pepper flakes for a touch of heat.

Stir in cream cheese or shredded mozzarella for extra richness.

For added protein, mix in chopped cooked bacon or pancetta.

Can be made ahead and reheated with a splash of milk or cream.