10 oz Green BEAN organic spinach, washed/dried
2 tablespoons butter
1 tablespoon garlic, minced
2 tablespoon shallots, diced
1/2 cup light cream (whole milk will work if you want lighter option that isn’t as thick)
1/2 teaspoon lemon juice
1 slice gouda cheese
1/4 cup parmesan cheese, freshly grated
salt/pepper, to taste
pinch paprika, to finish
pinch cayenne, to finish
Heat pan over medium-low heat.
Add spinach to dry pan and cook until wilted. Move to strainer.
Squeeze out as much water as possible. Set aside.
Place pan back on heat at medium heat.
Melt butter until foam has reduced.
Mix lemon juice with cream. Set aside.
Add shallots and cook until softened, about 3-5 minutes.
Add garlic and sauté for another minute.
Toss drained spinach back into the pan.
Mix in cream and combine.
Cook for 30 seconds to warm.
Tear gouda into pieces and add. Stir until melted.
Stir in parmesan to melt. Add nutmeg, salt, pepper pinches.
Cook until well-combined and melted completely and slightly thickened.
Top with pinch paprika and cayenne for some heat.