Step by step

Method

4 steps

1. 1

   If using 1½ lb fresh spinach, wilt it in a large pan with a splash of water over medium-high heat, 2–3 minutes, until collapsed. Drain in a colander and squeeze hard until almost dry, then chop. If using 2 packages (10 oz) frozen chopped spinach, thaw and squeeze dry the same way — watery spinach ruins the cream sauce.

2. 2

   Melt 2 tablespoons butter in the same pan over medium heat. Cook 2 minced garlic cloves 30 seconds until fragrant. Stir in 2 tablespoons flour and cook 1 minute until it smells toasty, not raw.

3. 3

   Whisk in 1 cup milk and ½ cup cream. Simmer 3–4 minutes, whisking, until the sauce coats a spoon. Stir in the spinach, ¼ cup grated Parmesan, a pinch of nutmeg, salt, and pepper.

4. 4

   Cook 2–3 minutes until hot and creamy. Taste and adjust salt. You want a thick, spoonable spinach in a garlic-Parmesan cream — not a watery green puddle or a floury paste.