Creamy Cheesy Creamed Spinach

• 12 lb fresh spinach leaves
• 14 cup reduced-fat milk
• 12 cup fat-free half-and-half
• 1 shallot
• 1 garlic clove
• 1 tablespoon olive oil
• 3 tablespoons part-skim ricotta cheese
• 1 pinch nutmeg
• 2 tablespoons parmesan cheese
• 1 dash salt
• 1 dash pepper

1. Boil a big pot of water - probably about 4 cups - to boil your spinach until wilted and tender.
2. Drain spinach and roll in towel and squeeze excess water.
3. Set aside.
4. In non-stick pan, add olive oil and heat at medium heat.
5. Add chopped shallot and garlic to oil and saute until shallots appear slightly clear in color.
6. Add milk and half-and-half to pan and simmer for a few minutes until it gets a little thicker.
7. Add Spinach to pan and stir, making sure spinach is covered in cream.
8. Add nutmeg, salt and pepper.
9. Add ricotta and stir around until it is incoporated to the spinach mixture thoroughly.
10. I add the spinach to a small casserole dish, and sprinkle parmesean on top and pop in the oven at a high temp for a few minutes to melt the cheese on top.
11. You can use asiago, romano, and/or parmesean on top!
12. Enjoy!

fresh spinach leaves, milk, shallot, garlic, olive oil, ricotta cheese, nutmeg, parmesan cheese, salt, pepper

Taken from www.food.com/recipe/creamy-cheesy-creamed-spinach-364914 (may not work)