I found this recipe in the Pioneer Woman’s cookbook, Dinnertime.  We’ve started keeping spinach in the house because of some smoothie recipes my husband likes and I was looking for some other ways to use it up. This recipe was so, so delicious and really simple to make. Pair it with a good crusty bread and it’ll make you like spinach!

• 2 tablespoons olive oil
• 10 ounces spinach, weight
• 2 cloves garlic, finely minced
• 4 tablespoons butter
• 1/2 onion, diced
• 1/4 cup flour
• 3 cups whole milk
• 1 1/2 cup half-and-half
• 2 teaspoons salt
• freshly ground pepper
• 1/2 teaspoon cayenne pepper
• 4 ounces grated cheese, if  desired

In a large skillet, heat olive over over medium heat. Add spinach and garlic and cook for 2 to 3 minutes, stirring constantly, or until wilted. Add spinach to a blender or food processor. Pour in 1/4 cup hot water and pulse until pureed. Set aside. In a large soup pot, cook onion in butter over medium heat until onions begin to soften. Sprinkle flour over the top and stir to combine. Cook for about 2 minutes, then pour in milk, stirring occasionally. Add salt, pepper, and cayenne and stir to combine. Cook over medium heat for 5 minutes, stirring constantly. Pour in pureed spinach, then cook another 3 to 5 minutes until thickened. Check seasonings, adding more salt, pepper, or cayenne as needed. Serve in a bowl. Add a little grated Gruyere.