- Remove stems from spinach leaves
- Wash the spinach in a large bowl of standing water
- Dry using a salad spinner
- Wilt the spinach in 1 TBL of hot oil or lard
- Set the spinach aside and sweat thinly sliced onions and minced garlic
- Set these aside as well
- Create a roux with 3 TBL AP flour and 3 TBL butter
- Simmer until it barely starts to darken
- Whisk in 3/4 C milk adding only 1/4 C at a time
- Add 3/4 C grated Parmesan cheese and a pinch of nutmeg
- Add the onion into the roux
- Add the spinach back in
- Add more milk for consistency if desired
- Leave on low until time to serve
