Step by step

Method

6 steps

1. 1

   Heat milk or cream in a small saucepan over moderate heat, stirring, until warm. Keep warm.

2. 2

   Meanwhile, cook onion and garlic, if using, in butter in your wiped-out large pot over moderately low heat, stirring occasionally, until softened, about six minutes.

3. 3

   Whisk in flour and cook roux, whisking, about three minutes.

4. 4

   Add warm milk or cream in a slow stream, whisking constantly to prevent lumps, and simmer, whisking, until thickened, three to four minutes.

5. 5

   Stir in nutmeg, spinach, and salt and pepper to taste and cook, stirring, until heated through.

6. 6

   Do ahead: Creamed spinach can be made one day ahead and chilled, covered then reheated over moderately low heat until hot. However, it really tastes best eaten immediately.