* 1 Tbsp butter
* 1/2 small onion, diced fine
* 2 green onions, diced fine
* 1 garlic clove, grated
* 1 tsp all purpose flour
* 1/2 cup chicken broth
* 1/2 tsp salt
* 1/2 tsp ground black pepper
* 1/8 tsp ground nutmeg
* 1/2 cup heavy cream
* 1/4 cup grated Swiss cheese
* 1/4 cup grated Parmesan
* 20 oz frozen leaf spinach, thawed, squeezed dry
1. Put the butter in a skillet over medium-low heat and melt. Add both onions and cook until soft, about 3 or 4 minutes; add garlic and cook 1 minute, stirring, then sprinkle in the flour and stir for 30 seconds or just long enough to cook out the flour taste.
2. Keep stirring and slowly add the broth, salt, pepper, and nutmeg and cook for 1 minute, stirring.
3. Slowly pour in cream, stirring constantly and bring just to a slow boil, then immediately turn heat to low and simmer until liquid reduces and thickens, for about 8 to 12 minutes. This creamy sauce should be thick enough to coat the back of a spoon and stay there.
4. When sauce is thickened, add the cheese and blend until melted, then add the spinach, stirring to combine, and continue simmering over low heat until the spinach is hot. Serve immediately. Makes 6 small servings.
Creamed spinach is a classic side dish at many fine restaurants known for their steaks. Delmonico's is one of the most famous places you can go in New York City to get the perfect combination of steak and creamed spinach. This recipe imitates Delmonico's pretty nicely. And they say imitation is the sincerest form of flattery, so hats off to you, Delmonico's!