• 1 large head garlic, top trimmed to expose the cloves
• Extra virgin olive oil (EVOO), for drizzling
• Salt
• 1 cup half-and-half
• White pepper, to taste
• Freshly grated nutmeg, to taste
• 2 tablespoons butter
• 1 round tablespoon flour
• 2 boxes chopped organic spinach (10 ounces each box), defrosted and wrung dry in a clean kitchen towel

Pre-heat the oven to 425°F.


Drizzle the garlic with EVOO and season with a little salt. Wrap tightly in foil and roast the garlic until soft, 45 minutes. Let cool to handle.

Combine the garlic, half-and-half, salt, white pepper and a little nutmeg in a blender and puree. Adjust the seasoning, to taste.


In medium size skillet over medium heat, melt the butter and whisk in the flour. Cook for 1 minute, add the half-and-half mixture and bring to a bubble. Separate the spinach with your fingertips as you add it to the sauce. Simmer at a low bubble to thicken, 20-25 minutes.

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