(serves 2)

This old fashioned side dish goes well with French bread or with a poached egg.

1/2 cup heavy cream or whole milk

1 garlic clove, minced

1 shallot, finely diced

1 large bunch of spinach, stems removed

1 1/2 tablespoons butter

1 1/2 tablespoons flour

pinch of freshly grated nutmeg

Wash spinach well but do not spin or pat dry.  Place spinach in a large pot over medium-high heat.  Cook, covered, with just the water clinging to the leaves, stirring occasionally, until spinach leaves are wilted; 3 to 6 minutes.

Press or squeeze out excess liquid from spinach leaves.  Place cooked leaves in mesh strainer and press against it with a large spatula or spoon, or let leaves cool and hand wring out small bunches of leaves.  Coarsely chop leaves.

Wipe out large pot so you can use it again.  In a small pan, gently warm the cream or milk; keep warm.  In large pan, cook shallot and garlic in butter on medium-low heat, until shallots are softened.  Add flour, stirring constantly, and cook roux for 2-3 minutes.  Slowly whisk in warm cream, whisking constantly to prevent lumps.  Cook, stirring occasionally, until sauce is thickened, 3-4 minutes.  Add spinach, nutmeg, salt and pepper.  Cook gently to heat through.