Creamed spinach

1  teaspoon		Extra-virgin olive oil
2-1/2  lb.		washed baby spinach
1/2		small onion, finely diced
1  pinch		Kosher salt
2		cloves garlic,s smashed
2  tablespoons		butter
2  tablespoons		all-purpose flour
1  cup		milk
1  pinch		cayenne pepper
1/4  cup		grated Parmigiano

Tip: For nutritional information on all the ingredients in Creamed spinach just click on each ingredient name. Then adjust the serving size for any Creamed spinach ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Coat a large, straight-sided saute pan with olive oil and heat over medium heat. Add the spinach, cover and saute until gently wilted. Remove the spinach from the pan to a colander set inside a bowl to let the spinach drain and cool.

Remove any liquid from the bottom of the saute pan and coat lightly with olive oil. Heat the oil over medium heat, add the onions, and season with salt, to taste. Saute the onions until they are translucent and very aromatic, about 5 to 7 minutes. Add the garlic and saute for 2 to 3 more minutes. Add the butter, and when melted stir in the flour. Cook until it is the texture of wet sand, about 5 to 6 minutes. Whisk in the milk, cayenne pepper and Parmigiano. Taste for seasoning and season with salt, if needed, (it will). Bring the milk to a boil, then reduce the heat and simmer for 5 to 6 minutes, stirring occasionally, so the milk doesn t scorch on the bottom.

Add in the reserved spinach and stir to combine. Taste and adjust the seasoning, if needed. Transfer to a serving bowl and serve.