A luscious and creamy spinach dish that's perfect as a side or a light meal.
Melt the butter in a medium skillet over medium heat.
Ensure the butter doesn't brown for a smoother sauce.
Add the chopped onion and sauté until tender, about 5 minutes.
Stir frequently to prevent the onion from burning.
Stir in the flour and cook for 1 minute, stirring constantly.
Cooking the flour removes its raw taste.
Gradually whisk in the milk and half-and-half, cooking until the mixture thickens and comes to a boil.
Whisk continuously to avoid lumps.
Stir in the chicken bouillon granules, salt, nutmeg, and white pepper.
Taste and adjust seasoning as needed.
Squeeze the thawed spinach to remove excess water and add it to the sauce.
Removing water prevents the sauce from becoming watery.
Cook the mixture for about 5 minutes, allowing the spinach to absorb the flavors.
Stir occasionally to ensure even cooking.
Serve warm as a side dish or a light meal.
Garnish with a sprinkle of nutmeg or grated cheese for added flavor.
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