Creamy Parmesan-Garlic Spinach

Quite possibly the best spinach side dish you've ever had. The creamy, cheesy sauce perfectly compliments the bright baby spinach leaves. And get this, start to finish, the dish is on the table in less than 10 minutes.

Creamy Parmesan-Garlic Spinach

1 tablespoon all-purpose flour
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 1/2 tablespoons butter
1 cup milk (I used 2%)
2-3 tablespoons grated parmesan cheese, plus more for sprinkling over top
10 ounces baby spinach leaves
Salt and ground black pepper

In a small bowl, combine the flour, onion powder and garlic powder. Set aside.
Melt the butter in a large skillet over medium heat. When the butter is bubbly, whisk in the flour mixture. Whisk until smooth. Gradually whisk in the milk and bring to a simmer.
Simmer until the sauce thickens slightly, whisking constantly. Whisk in the cheese.
Add the spinach leaves and cook until the leaves wilt (this happens fast), stirring frequently (use tongs to keep the leaves moving from the bottom to the top).
Season to taste with salt and pepper. Sprinkle the top with parmesan cheese before serving.

Serves 4