Serving Size: 8
16 ounce box fresh baby spinach
5 cloves garlic minced
4 ounces aged white cheddar, finely grated
4 tablespoons butter
3 tablespoons flour
1 cup 2% milk
½ teaspoon nutmeg
salt and pepper to taste
Boil the spinach until it is wilted but not overcooked.
Drain the spinach and remove all of the water possible by pressing the spinach against a fine mesh colander.
Melt the butter and saute the garlic in it until it is fragrant.
Cook the flour in the butter until it is lightly browned.
Remove the pan from heat and add the milk, whisking to prevent lumps.
Add the cheese and return the pan to the stove.
Cook sauce over low heat until it become thick and rich, stirring frequently.
Add the nutmeg, salt and pepper to the sauce and stir in the spinach.