1. In a medium pot, heat 1 Tbsp. of the oil over moderately low heat. Add flour and whisk in to create a paste. Cook 1 minute, stirring constantly. Slowly add milk, whisking to create a smooth sauce, about 1 to 2 minutes. Add salt, pepper, and nutmeg. The sauce should be smooth and thick. Set aside.
2. Thinly slice garlic. Heat the remaining 1 Tbsp. oil in a large skillet over medium heat and add garlic. Cook 1 minute, stirring to prevent it from burning or browning. Add spinach in handfuls, stirring well to incorporate it all. Cook, stirring, until spinach is wilted and soft, but not limp and overcooked, about 4 to 5 minutes. Remove from heat.
3. Add reserved white sauce to the spinach, a few tablespoons at a time, stirring to distribute it all evenly. Reheat over low heat until hot. Taste for seasoningand add more salt, pepper, or nutmeg if desired. Transfer to a serving dish and serve hot.
Source: Hannaford fresh Magazine, November - December 2012