- 2 (10-ounce) packages frozen spinach, thawed according to package directions
- 3 tablespoons unsalted butter
- 1 1/2 cups chopped yellow onion
- 1 1/2 teaspoons minced garlic
- 1 teaspoon Baby Bam
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 3 tablespoons all-purpose flour
- 2 cups heavy cream
- Working over a mixing bowl or the sink, squeeze the spinach in your hands to release any excess liquid. (If your hands are really small, you may have to do this in batches.) Set aside.
- Melt the butter in a medium, heavy saucepan over medium heat. Add the onions and cook, stirring, until soft, about 4 minutes.
- Add the garlic, Baby Bam, thyme, and salt, and cook, stirring with a wooden spoon, for 2 minutes.
- Add the spinach to the saucepan and stir to mix well. Sprinkle the flour over the spinach and stir well to combine. Cook for 2 minutes, stirring constantly.
- Add the cream, stir well, and bring to a boil. Lower the heat to medium-low and simmer, uncovered, for 20 minutes, stirring occasionally.
- Using an oven mitt or pot holder, remove from the heat and serve immediately.
- Spinach is an excellent source of iron, potassium, and vitamins A, B2, and C. Just a few of the many health benefits these minerals and vitamins provide are healthy blood cells, proper muscle function and fluid balance, healthy eyes and skin, stimulated immune system and speedy healing, increased energy release from food sources, and, last but not least, strong cells and blood vessels. Wowóone pretty kicked-up food source, if you ask me!
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