• 1 1/2 lb. fresh spinach (3 bunches), stems removed
• 2 tablespoons butter
• 1 small onion, diced
• 1 tablespoon garlic, minced
• 1/2 tablespoon all-purpose flour (or cornstarch)
• 1 1/2 cups heavy cream
• 1/4 cup Pecorino Romano, grated
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon white pepper

Cut fresh spinach in half and cook in a large pot of boiling water for 30 seconds until wilted. Rinse the spinach under running cold water until cool to handle. Drain it in a colander and squeeze out excess water. Set aside.

In a large skillet, melt butter over medium-high heat until melted butter turns bubbly, about 1-2 minutes. Sauté onion and garlic until fragrant, about 2 minutes.

Add flour and stir well to combine. Stir in heavy cream and Parmesan. Stir constantly and turn the heat down to medium. Bring the mixture to a simmer until smooth and thickened, about 4-5 minutes. Season with salt and pepper to taste.

Stir in spinach and toss well to coat. Cook for 1 -2 minutes until heated through. Serve warm with extra Parmesan on top, if desired.