Description
Indulge in the creamy goodness of this Florentine sauce, a luscious blend of spinach, Parmesan, and cream that elevates any dish it graces.
Ingredients
Scale
For the Sauce:
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 small shallot, finely chopped
- 1 tablespoon all-purpose flour
- 1 cup heavy cream
- 1/2 cup chicken broth (or vegetable broth for vegetarian)
- 1/4 cup grated Parmesan cheese
- 2 cups fresh baby spinach, chopped
- 1/4 teaspoon ground nutmeg
- Salt and black pepper to taste
Instructions
- Melt Butter: In a medium saucepan over medium heat, melt the butter. Add the garlic and shallot and sauté for 2–3 minutes until soft and fragrant.
- Make Roux: Sprinkle in the flour and whisk continuously for 1 minute to form a roux.
- Add Cream and Broth: Slowly pour in the heavy cream and chicken broth, whisking until smooth. Bring to a gentle simmer and cook for 3–4 minutes until slightly thickened.
- Finish Sauce: Stir in the Parmesan cheese and nutmeg, then add the chopped spinach. Cook for another 2–3 minutes until the spinach wilts and the sauce is creamy. Season with salt and pepper to taste.
- Serve: Serve immediately over pasta, chicken, or seafood.
Notes
- For a lighter version, substitute half-and-half for heavy cream.
- You can also blend the sauce for a smoother texture if preferred.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/4 cup
- Calories: 190
- Sugar: 1g
- Sodium: 240mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 55mg
