Recipes | Aliza Green - Chef, Consultant & Author

Ingredients

• 1 quart chicken stock
• 1½ pounds boneless, skinless chicken thighs
• 1 (10-ounce) bag washed spinach
• 5 tablespoons unsalted butter
• 6 tablespoons all-purpose flour
• Fine sea salt, freshly ground black pepper, and freshly grated nutmeg to taste
• 1 cup heavy cream, scalded
• Juice and grated zest of 2 lemons
• 1¼ cups grated Parmigiano-Reggiano cheese
• 1 pound fresh sheets (preferably spinach), defrosted overnight in the fridge if frozen
• 2 tablespoons thinly sliced chives, for garnish