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Source: FamilyTime Community Cookbook

This spinach is not only terrific in the shepherd`s pie but makes a delicious side dish for many other meals.Active time: 20 min Start to finish: 30 min
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Serves: 4 (side dish) servings
Prep Time: 0 minutes
Cook Time: 30 minutes
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1 1/2 lb baby spinach
1/2 small onion, finely chopped
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup plus 2 tablespoons warm milk
2 tablespoons freshly grated Parmesan cheese
1/2 teaspoon salt
Pinch freshly grated nutmeg

Cook spinach in 1 inch of boiling salted water in a large pot, covered, stirring once or twice, until wilted, 1 to 2 minutes. Drain in a colander and rinse under cold running water until cool. Squeeze small handfuls of spinach to remove as much moisture as possible, then coarsely chop.

Cook onion in butter in a small heavy saucepan over moderately low heat, stirring, until softened, about 4 minutes. Whisk in flour and cook, stirring, 2 minutes. Add warm milk and simmer, whisking, 3 to 4 minutes. Whisk in parmesan, salt, nutmeg, and pepper to taste. Add spinach and cook, stirring, until heated through.

Cooks` note:

• Spinach can be made 1 day ahead of assembling shepherd`s pie and chilled, covered. Bring to room temperature before proceeding.

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