Creamed spinach

Melt butter in a pan; add onion and cook 4 to 5 minutes until soft.

Add the three garlic cloves and mix.

Add flour and cook about a minute, until dry and sandy, for a roux.

Add a cup of milk a little at a time, then a cup of whipping cream; bring to a simmer.

Stir in parmesan and season with salt and pepper.

Add the thawed, well-pressed frozen chopped spinach, breaking it up, and mix.

Adjust: thin with a little milk if too thick, or cook longer or add parmesan or cream cheese if too thin; leave it slightly thin since it tightens as it sits. Season again and add a little more parmesan.

Rewarm just before serving.