Ingredients:
1/2 stick unsalted butter
1 small onion, finely chopped
5 cloves garlic, finely chopped
3 tbs flour
1 cup milk
1 tsp granulated chicken bouillon
1/2 tsp salt
1/4 tsp nutmeg
1/4 tsp white pepper
2 boxes (10 oz) frozen chopped spinach, thawed
Directions:
- Melt the butter in a medium skillet. Add the onion; cook over medium heat until tender, 5-6 minutes. Stir in the flour; cook 1 minute, stirring constantly. Whisk in the milk. Cook, stirring often, until mixture comes to a boil and thickens. Stir in the chicken base, salt, nutmeg and pepper. Set aside.
- Squeeze the thawed spinach to remove as much water as possible. Add the spinach to the cream sauce; mix well. Cook until spinach absorbs some of the sauce, about 5 minutes.