Cheddar Creamed Spinach

By cindyandmojo

Ingredients

• 1 tablespoon unsalted butter
• 2 teaspoons canola oil
• 1 tablespoon minced garlic
• 3 tablespoons flour
• 1 1/2 cup low-fat milk
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper, preferably white pepper
• pinch nutmeg
• 2 5-ounce packages baby spinach, washed and spun dry
• 1 1/2 cup, 6 ounces shredded sharp cheddar, such as Cabot Farmhouse Reserve or Extra Sharp

Preparation

Step 1

Melt butter in a large Dutch oven or soup pot with canola oil over medium heat. Add garlic and cook, stirring until the garlic is fragrant, but not browned, 30 seconds to 1 minute. Add flour and stir to form a paste. Remove from heat and whisk in milk until smooth. Add salt, pepper and nutmeg. Bring to a simmer, whisking often over medium-high heat. Add spinach, in batches, covering and allowing to wilt so it can fit, until it is completely wilted. Remove from the heat and stir in cheese.