Ingredients:

  • 1 tablespoon (15ml) olive oil
  • 2 cloves garlic, minced
  • 2 pounds (900g) fresh spinach, washed and roughly chopped
  • 1/4 cup (60g) unsalted butter
  • 1/4 cup (30g) all-purpose flour
  • 2 cups (475ml) whole milk
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 cup (60ml) heavy cream
  • 1/4 cup (25g) grated Parmesan cheese
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant (about 30 seconds), being careful not to burn it.
  2. Add chopped spinach to the skillet in batches, allowing each batch to wilt slightly before adding more. Cook until all spinach is wilted and tender, about 5-7 minutes.
  3. Transfer the wilted spinach to a colander and press out as much excess moisture as possible. Roughly chop the spinach and set aside.
  4. In the same skillet, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, creating a smooth roux.
  5. Gradually whisk in milk, ensuring there are no lumps. Bring to a simmer, stirring constantly until the sauce thickens slightly. Stir in nutmeg, salt, and pepper.
  6. Add the drained spinach and heavy cream to the skillet. Stir to combine and heat through.
  7. Stir in Parmesan cheese until melted and smooth. Taste and adjust seasoning as needed. Serve immediately.