Creamed Spinach

1 pound fresh spinach 

3 large cloves Garlic, minced 

1 T olive oil

1 T flour 

1/3 cup cream or whole milk

 Salt 

 Clean spinach in a large bowl of cold water. Remove the cleaned spinach, do not pour it out or you will pour the sand back on the spinach. Lift out the clean spinach with your hands. Cook the spinach in a large pot of boiling water for 2-3 minutes or until it is wilted down and dark green. 

Remove the spinach and submerse it in a large pot of ice water to stop the cooking and to set the color. Squeeze the water out of the spinach and chop it until it is finely chopped. 

 In a cold sauté pan add the oil and the garlic, heating it up slowly. Add flour to garlic and oil and cook stirring for just a few seconds, when it starts to get bubbly and smell nutty add in the spinach and cream. Stir to mix and heat to thicken, just until it starts to bubble.