📖 Instructions

1. **Prepare the Spinach (Fresh):** Start by thoroughly washing 1.5 lbs of fresh spinach. Place the clean spinach in a large pot or Dutch oven over medium heat. Cook just until the spinach wilts down, stirring occasionally. This usually takes about 3-5 minutes. Once wilted, immediately transfer the spinach to a colander set in the sink to drain. Let it cool for a few minutes until you can handle it comfortably. Then, with clean hands, squeeze out as much excess water as humanly possible. This is a crucial step! The dryer the spinach, the creamier your sauce will be. You can also press it against the side of the colander with a spoon. Chop the squeezed spinach roughly and set aside.
2. **Prepare the Spinach (Frozen):** If using 2 (10-ounce) packages of frozen chopped spinach, thaw it completely. Once thawed, place the spinach in a colander and, just like with fresh, squeeze out all the excess water. I mean *all* of it. You'll be surprised how much liquid comes out! Set the thoroughly drained spinach aside.
3. **Melt the Butter:** In the same large pot or a heavy-bottomed saucepan, melt 4 tablespoons of unsalted butter over medium heat. Swirl the butter around to coat the bottom of the pan evenly. You want it just melted and shimmering, not browned.
4. **Sauté the Aromatics:** Add 2 cloves of minced garlic to the melted butter. Sauté for about 1 minute, stirring constantly, until the garlic becomes fragrant. Be careful not to let it brown, as burnt garlic can taste bitter. We're looking for that lovely, aromatic perfume.
5. **Make the Roux:** Sprinkle 2 tablespoons of all-purpose flour over the melted butter and garlic. Whisk continuously for about 1-2 minutes, creating a smooth paste, or 'roux.' This will cook out the raw flour taste and begin to thicken our sauce. The roux should be pale, like a very light straw color.
6. **Whisk in the Liquids:** Gradually, and I mean *gradually*, whisk in 1 cup of whole milk into the roux. Start with a small amount, whisk until smooth, then add a bit more, continuing to whisk to prevent lumps. Once all the milk is incorporated, slowly whisk in 1/2 cup of heavy cream and 1/4 cup of cream cheese (cut into small cubes to help it melt easily). Keep whisking until the mixture is smooth and lump-free.
7. **Simmer the Sauce:** Bring the sauce to a gentle simmer over medium-low heat, stirring frequently. Allow it to cook for 3-5 minutes, or until the sauce thickens to your desired consistency. It should be thick enough to coat the back of a spoon. If it gets too thick, you can add a splash more milk or cream.
8. **Season the Sauce:** Remove the pot from the heat. Stir in 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and a tiny pinch of freshly grated nutmeg. Nutmeg is key here – it enhances the creaminess and adds a subtle warmth. Taste and adjust seasonings as needed. Remember, you can always add more, but you can't take it away!
9. **Add the Spinach:** Gently fold in the thoroughly drained and chopped spinach into the creamy sauce. Stir until the spinach is evenly coated and heated through. Don't overmix; we want to keep that lovely texture.
10. **Serve Immediately:** Transfer the creamed spinach to a serving dish and serve warm. It’s fantastic alongside roasted meats, poultry, or as a decadent vegetable side dish. Enjoy the rich, comforting flavors you've just created!