Step 1: Prepare the Spinach. If using fresh spinach, wash it thoroughly. Bring a large pot of salted water to a rolling boil. Add the spinach in batches, cooking for about 30-60 seconds until just wilted. Immediately transfer to an ice bath to stop the cooking and preserve its vibrant green color. Once cooled, drain well and, most importantly, squeeze out as much water as humanly possible. Use a clean kitchen towel or paper towels for this. If using frozen spinach, thaw completely and squeeze out all excess water.
Step 2: Sauté Aromatics. In a large, heavy-bottomed skillet or Dutch oven, melt 2 tablespoons of unsalted butter over medium heat. Add the minced garlic and finely chopped shallot (or onion). Sauté gently for 2-3 minutes until softened and fragrant, being careful not to brown the garlic.
Step 3: Make the Roux. Sprinkle the flour over the sautéed garlic and shallots. Cook, stirring constantly, for 1-2 minutes to create a blonde roux. This will help thicken our sauce later.
Step 4: Build the Cream Sauce. Gradually whisk in the milk, followed by the heavy cream, ensuring no lumps form. Bring the mixture to a gentle simmer, whisking constantly. Reduce the heat to low. Add the softened cream cheese, stirring until it’s completely melted and incorporated into the sauce, creating a smooth, rich base. Stir in the freshly grated Parmesan cheese until melted and smooth.
Step 5: Season and Flavor. Stir in the salt, black pepper, and that essential pinch of freshly grated nutmeg. Taste and adjust seasoning as needed.
Step 6: Combine Spinach and Sauce. Add the thoroughly squeezed spinach to the cream sauce. Stir gently to combine, ensuring every strand of spinach is coated in the creamy goodness. Continue to cook on low heat for 3-5 minutes, allowing the flavors to meld and the spinach to heat through.
Step 7: Serve Warm. Transfer the creamy, dreamy creamed spinach to a serving bowl and garnish with a little extra Parmesan cheese or a sprinkle of paprika, if desired. Serve hot and enjoy!