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1
Wash and drain your spinach.
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2
Combine salt and water and bring to a rolling boil.
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3
Place drained spinach into the water and bring to a boil.
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4
Cover and simmer a few minutes only until tender. You don't want to loose too many vitamins.
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5
Drain well and chop.
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6
In a small saucepan, an iron skillet works best, melt the butter.
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7
Add flour and make a roux. You only want your roux to be a beautiful golden color but not too light.
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8
Add minced garlic. Saute only a moment - Don't brown garlic or it will make your dish bitter.
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9
Slowly add part of the milk to make sauce.
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10
Put spinach back in the original pan pour your sauce over it.
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11
Remember the spinach will give off a little extra water-- don't add too much milk until you know how much more you'll need.
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12
Stir over medium heat until it is bubbling.
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13
If it is too thick, add enough cream or milk as needed.
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14
When thick enough, take off heat and stir in sour cream.
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15
Serve.
