creamed spinach

In a small saucepan, heat the milk until small bubbles form around the edge. In a medium saucepan over medium heat, cook 1 Tbs of the butter until melted and foamy. Add the flour and whisk constantly for 1 minute so the butter doesn’t burn. Slowly whisk in the warm milk and cook for 2 minutes, whisking constantly. Season with salt, pepper and nutmeg, and transfer the sauce to a bowl. If not using right away, cover with plastic wrap.

Prepare the spinach: Bring a large pot of salted water to boiling. Add the spinach. Cook for 3 minutes, then drain well and run cold water over the leaves until they are cool. Wrap the spinach in a lint free towel and squeeze it until it is very dry (or use your hands to squeeze small amounts dry at a time)

Chop the spinach finely.

To finish: Place the remaining Tbs of butter in a medium saucepan over medium heat. Swirl the pan until the butter is browned. Add the garlic and cook, stirring, until golden brown, about 1 minute. Add the chopped spinach, 2 Tbs of the béchamel, the cream and the cheese. Stir until heated through and the cheese is melted. Season to taste with salt, pepper and nutmeg. Serve immediately