Ingredients:

  • 1 tablespoon (15 ml) olive oil
  • 2 cloves garlic, minced
  • 2 pounds (900g) fresh spinach, washed well and stemmed
  • 2 tablespoons (30g) unsalted butter
  • 2 tablespoons (15g) all-purpose flour
  • 1 1/2 cups (350 ml) whole milk
  • 1/4 teaspoon (1.5g) ground nutmeg
  • 1/4 cup (60ml) heavy cream
  • 1/4 cup (30g) grated Parmesan cheese
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Heat the olive oil in a large skillet over medium heat. Add the garlic and sauté until fragrant (about 30 seconds). Be careful not to burn it!
  2. Add the spinach to the skillet in batches, stirring until wilted. This will take a few minutes. Once wilted, transfer the spinach to a colander and press out as much excess liquid as possible. Chop coarsely.
  3. In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until a smooth paste forms.
  4. Gradually whisk in the milk, ensuring there are no lumps. Cook, stirring constantly, until the sauce thickens slightly.
  5. Stir in the nutmeg, heavy cream, and Parmesan cheese. Season with salt and pepper to taste.
  6. Add the chopped spinach to the sauce and stir until well combined. Heat through. Serve immediately.