| 1½ cups | whole milk |
| 4 (10oz) boxes | frozen spinach, thawed & squeezed dry |
| ½ cup | water squeezed from the thawed spinach |
| 3 cloves | garlic (minced) |
| 2 tbsp | butter |
| 3 tbsp | flour |
| ½ cup | parmesean cheese (grated) |
| ½ tsp | nutmeg |
| salt & black pepper |
| 1½ cups | whole milk |
| 4 (10oz) boxes | frozen spinach, thawed & squeezed dry |
| ½ cup | water squeezed from the thawed spinach |
| 3 cloves | garlic (minced) |
| 2 tbsp | butter |
| 3 tbsp | flour |
| ½ cup | parmesean cheese (grated) |
| ½ tsp | nutmeg |
| salt & black pepper |
| 1 | Combine milk, spinach juice, and garlic in a large saucepan and heat until almost boiling | 10 min |
| 2 | Let stand until garlic is soft | 5-10 min |
| 3 | Melt butter in a medium stock pot. | 2 min |
| 4 | Whisk in flour and hot milk mixture until smooth. | 1 min |
| 5 | Add spinach and cook until sauce is thick and bubbling and spinach is tender. | 5 min |
| 6 | Stir in cheese, nutmeg, and a generous sprinkling of salt and black pepper. | 1 min |