Bring a large pot of salted water to boil. Drop the spinach into the water for one minute. This will wilt the leaves but keep them green.

Drain the spinach in a large colander immediately. Rinse it with ice-cold water to stop the cooking. Squeeze the spinach hard to remove all the liquid.

Chop the squeezed spinach into very small pieces now. Set it aside on a clean cutting board. Mince your garlic cloves into tiny bits as well.

Melt your butter in a skillet over medium heat. Add the minced garlic and cook for one minute. Do not let the garlic turn brown or burnt.

Whisk in the flour to create a thick paste. Cook this roux for about two minutes slowly. This removes the raw flour taste from the sauce.

Pour the heavy cream into the skillet very slowly. Keep whisking until the sauce becomes thick and bubbly. Add the salt, pepper, and a pinch of nutmeg.

Stir the chopped spinach into the hot cream sauce. Mix well until every leaf is coated in cream. Serve the dish warm to your hungry guests.