1. Start by thoroughly washing the fresh spinach to remove any grit. Mama Lou always insisted on rinsing the greens at least twice—it’s a small ritual that shows your respect for the ingredients.
2. In a large skillet over medium heat, melt the butter until it’s foamy. Add the minced garlic and sauté gently for about 1 minute, until fragrant but not browned. This step releases the garlic’s sweetness, which balances the richness of the cream.
3. Add the spinach in batches, stirring as it wilts down. It will seem like a lot at first, but spinach cooks down dramatically. Mama Lou taught me to be patient here and trust the process.
4. Once all the spinach has wilted, sprinkle the flour over and stir well to coat. Cook for another 1-2 minutes, stirring constantly. This creates a light roux that will thicken the cream sauce beautifully.
5. Slowly pour in the heavy cream and milk, stirring to combine. Let the mixture simmer gently over low heat for about 3-5 minutes until it thickens slightly. You’ll know it’s ready when it coats the back of a spoon.
6. Remove from heat and stir in the grated Parmesan cheese, black pepper, nutmeg (if using), and salt to taste. The cheese will melt into the sauce, lending that irresistible savory depth.
7. Give everything a final stir and taste. Adjust seasoning if needed—sometimes a little extra Parmesan or a pinch more salt makes all the difference.
8. Serve immediately for the creamiest texture. If you like, garnish with a few extra shavings of Parmesan or a sprinkle of freshly chopped parsley for a pop of color.

One tip from my kitchen: never rush the slow wilting of the spinach or the gentle simmering of the sauce. Those quiet moments are when the flavors truly develop, just like the stories Mama Lou shared while cooking.