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.