Creamed spinach

Creamed spinach.  I thought I had posted this side dish already as we have been enjoying it randomly for months now.  Sorry about that!  Super easy and a nice alternative to lightly wilted spinach, for those nights you want to enjoy a little more complexity alongside your main dish.

Spinach is a deceptive little vegie but as I've said before, if you shop at Costco for produce every now and again as I sometimes do, those big containers of spinach catch me every time.  I often resort to creamed spinach before I see the remaining 2/3 of the container go to waste!

Ingredients:
Spinach.  As much you like, the more the better!
1/2 onion, finely diced
1 clove garlic, crushed
2-3 tblspn flour
2-3 tblspn butter
milk (approx 1 cup)
nutmeg, pinch
salt and pepper

Method:

• In a large frypan saute the onion in a little oil until tender and translucent 
• Add the garlic and continue to stir until fragrant.  
• Then throw in as much spinach as you can.  Do two or three loads if you have to, just wait a minute until the first lot starts to wilt and add some more. Once it's all in and 90% wilted, remove from the pan (or use a separate pan at the same time and do the following part)
• Add the butter and allow to melt
• Now add the flour and make a roux (a thick butter/flour blend) and whisk it together
• I guess the proper way of doing it is to have the milk warmed in another saucepan and add it to the flour warmed but that is too many pots for me so I go ahead and add the milk to the roux and then just spend a few minutes smoothing out any lumps.  It comes together fine and I would never bother making white sauce so often if it required separate pans for everything. 
• Taste it and adjust the seasoning and now add a pinch of nutmeg if you're into that.  I am.
• Once it is smooth and the consistency you want, like a nice thick gravy, add the spinach into the white sauce and combine. 
• Serve it under anything... beef, fish, over the top of grilled or poached chicken.  You can't go wrong.  Delicious.