• In a large stainless skillet over med-high, cook spinach in 2 batches, 3 to 4 min each, adding 1/8 tsp salt to each batch. Drain very well.

  • Wipe out pan and return to heat. Reduce heat to medium and melt butter. Add garlic and shallot. Cook until softened and fragrant, about 3 min.

  • Whisk in flour and cook 30 sec. Whisk in half-and-half, then Parmesan and nutmeg. Stir in 1/8 tsp salt; cook until thickened, about 1 min.

  • Remove from heat and stir in spinach.

Make it Gluten-Free

  • Swap the flour and half-and-half for 1/2 cup milk and 2 oz cubed cream cheese. Gluten-Free Nutrition Information: 62 kcal cal., 3 g Fat, total (2 g sat. fat), 3 g pro., 5 g carb., 2 g sugar, 2 g fiber, 216 mg sodium

Make it Dairy-Free

  • Opt for EVOO instead of butter. Swap the half-and-half for 3/4 cup oat milk, and use 1 tbsp nutritional yeast plus 1/4 tsp salt instead of the Parmesan. Dairy-Free Nutrition Information: 146 kcal cal., 5 g Fat, total (1 g sat. fat), 5 g pro., 19 g carb., 1 g sugar, 4 g fiber, 238 mg sodium

Nutrition Facts

98 calories; 6 g total fat; 205 mg sodium. 7 g carbohydrates; 3 g protein;