Best Dips, Apps, & Sides by Monica Sweeney

Author:Monica Sweeney
Language: eng
Format: epub
Publisher: Countryman Press
Published: 2016-04-11T04:00:00+00:00

Blanch spinach in a pot of boiling water for 1 minute. Drain and transfer spinach to a bowl of cold water to stop the cooking process. Drain and squeeze excess water from the cooked spinach with a clean, dry kitchen towel. Chop the spinach and remove large stems. Set aside. Melt butter in a saucepan and add the garlic, onion, and mushrooms. Cook until tender or the onions are translucent. Stir in the flour until the mixture becomes a paste, then stir in the milk to thicken. Stir in the Parmesan, nutmeg, and then the spinach. Season with salt and pepper and serve.

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