2 lbs baby spinach (or 2 1/2 lbs fresh spinach, stems discarded)
1 3/4 cups heavy cream or whole milk
1 small onion, finely chopped
1 clove garlic, minced
3 tbsp unsalted butter
3 tbsp flour
- Wash spinach well, and place in a large pot over high heat. Cook, covered, with just the water clinging to leaves, stirring occasionally, until wilted, about 3-5 minutes.
- Press or squeeze out the excess liquid in cheesecloth or a mesh strainer. Coarsely chop the spinach.
- Heat milk or cream in a small saucepan over moderate heat, stirring, until warm.
- Wipe out large pot so you can use it again. Cook onion and garlic in butter in that pot over moderately low heat, stirring occasionally, until softened, about six minutes. Whisk in flour, and cook about three minutes.
- Add warm milk or cream in a slow stream, whisking constantly to prevent lumps, and simmer, whisking, until thickened, three to four minutes.
- Stir in a pinch of nutmeg, spinach, and salt and pepper to taste and cook, stirring, until heated through.