Ingredients:

  • 2 tablespoons (30 g) unsalted butter
  • 2 tablespoons (15 g) all-purpose flour
  • 1 cup (240 ml) whole milk
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground nutmeg
  • Salt and freshly ground black pepper, to taste
  • 1 pound (450 g) fresh spinach, stems removed
  • ¼ cup (60 ml) grated Parmesan cheese (optional)
  • ¼ cup (60 ml) heavy cream (optional for extra richness)

Instructions:

  1. Rinse the spinach under cold water to remove any grit. In a large skillet, sauté spinach over medium heat until wilted, about 3-4 minutes. Remove and set aside.
  2. In the same skillet, melt the butter over medium heat. Whisk in flour until pale and bubbling (about 1 minute). Gradually stir in milk, ensuring no lumps remain. Add garlic powder, nutmeg, and season with salt and pepper. Cook until sauce thickens, about 3-5 minutes.
  3. Fold the wilted spinach into the cream sauce. Stir in Parmesan cheese, if using, and heavy cream for extra richness.
  4. Taste and adjust seasoning. Serve warm.