(best if it’s fresh, but you can use frozen spinach for the recipe as well)
extra virgin olive oil
(for the flour sauce)
First, bring a pot of salted water to boil and add the spinach. Boil for a couple of minutes, then drain the spinach using a colander.
Chop the spinach, using a regular knife.
(some skip this step, I like the spinach better when it’s coarsely chopped)
Peel, chop, and fry the 1 clove of garlic in 1 teaspoon of olive oil.
(you can replace oil with butter if you prefer)
After it becomes brown, add the spinach and the milk
(as much milk as needed to cover the spinach)
. Chop the rest of the garlic and add it to your spinach as well.
While the spinach comes to a boil, prepare the flour sauce: mix 1 teaspoon of white flour with 2 – 3 tablespoons of olive oil.
After the spinach boils for about 10 minutes, add your flour sauce to thicken your creamed spinach, mix well and salt to taste. Enjoy!