Ingredients
8 Tbsp butter
24 oz baby spinach
½ onion, finely diced
1 whole clove
4 garlic cloves, very finely minced
⅓ cup flour
1½ cups milk
salt and pepper, to taste
large pinch of freshly ground nutmeg
Directions
Place 1 tablespoon butter in a large stock pot and the rest of the butter in a saucepan. melt butter in the stock pot then add spinach. Cover the pot and allow spinach to wilt, about 3 minutes. Transfer spinach to a colander and allow to drain completely.
Put saucepan over medium heat to melt the butter then add diced onions. Cook until onions are slightly translucent, about 6 minutes. Add clove to the butter for two minutes then remove. Add garlic and flour to create a roux, cook for 2 to 3 minutes. Whisk in cold milk to make the sauce. Add salt, pepper, and freshly ground nutmeg, stir to combine.
Thoroughly press spinach in paper towels to remove all moisture. Coarsely chop spinach and add to the sauce, stir to combine.
Taste for seasoning and serve.