Serves 2
1 bunch spinach, stems removed
½ shallot, finely chopped
½ garlic clove, finely chopped
2 tsp (10 ml) butter
1 tsp (5 ml) all-purpose flour
½ cup (125 ml) homogenized milk
1 tsp (5 ml) salt
½ tsp (2.5 ml) pepper
1 pinch freshly grated nutmeg


  1. Blanch spinach in boiling water for 1 minute then immediately transfer to ice water bath and stir until spinach is cold. Drain and squeeze remaining water from spinach. Set aside.
  2. In a small pot over low heat, sweat shallot and garlic in butter. Add flour and stir until no lumps remain. Whisk in milk and continue whisking until no lumps remain. Season with salt, pepper and nutmeg. Cook sauce, stirring occasionally, until it has thickened. Add spinach and stir to combine. Season to taste and serve warm.
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