Creamed Spinach

How to do it

1. Put 1 tbsp butter in a stock pot on high heat; put the rest of the butter in a saucepan.
2. Wilt spinach in the stock pot: cover, high heat, on/off with the lid, about 3 minutes until wilted.
3. Drain in a colander.
4. In the saucepan, cook onion in the remaining butter over medium heat until soft.
5. Add garlic and flour; cook 2–3 minutes.
6. Whisk in cold milk, a quarter cup at a time.
7. Bring to a simmer (stay on medium heat); it thickens when it boils.
8. Turn to low; cook about 10 minutes, stirring occasionally.
9. Season with salt, pepper, and nutmeg.
10. Drain spinach hard — press and squeeze until completely dry (watery spinach ruins the dish).
11. Coarse chop the spinach, stir into the cream base, and serve.