1 tablespoon butter
1 tablespoon all-purpose flour
1/2 cup low-fat 1-percent milk
1/4 teaspoon freshly ground nutmeg
2 teaspoons olive oil
1 clove garlic, minced
1/2 Vidalia onion, minced
2 bunches spinach, stemmed and chopped
3 tablespoons freshly grated Pecorino Romano cheese
Melt the butter over medium-high heat. Add the flour and cook, stirring constantly, until smooth, about 30 seconds. Add the milk and nutmeg and whisk constantly until the mixture thickens, about 1 minute.
Heat the oil in a medium saute pan over medium-high heat. Add the garlic and onions and cook until soft, about 2 minutes. Add the chopped spinach and cook until warmed through. Stir the spinach into the milk mixture. Top with the cheese and serve.
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