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Creamed Spinach à la Alentejano

A recipe from Gabriel Fialho from Portugal. He's runs a restaurant in Evora, in the Alentejano region, which specialises in traditional local cuisine.

https://p.dw.com/p/5FgU
Image: DW

Ingredients for 1 person:
400 grams spinach
1 dessert spoon of butter or olive oil
2 cloves of garlic
1 dessert spoon of flour
150 centilitres of milk
Salt and pepper
100 centilitres of cream

Preparation:
Remove the roots from the spinach. Wash the leaves thoroughly and boil for ten minutes in salty water. Drain and chop.

Béchamel Sauce:
Heat the chopped cloves of garlic in the butter or oil until glassy. Add the flour and gradually add the milk. Cook for ten minutes and add a pinch of salt and pepper. Finally add the cream. Mix in the spinach and simmer until a consistent texture is achieved. Serve with grilled lamb chops and boiled potatoes.