Creamed Spinach

Combine milk spinach liquid and garlic in a 1-quart microwave-safe measuring cup or small bowl covered with a saucer and microwave (or heat slowly in a medium saucepan) until very hot and steamy. Let stand for 5 to 10 minutes to soften garlic.

Melt butter in a Dutch oven over medium-high heat. Whisk in flour. Add hot milk mixture all at once then whisk until smooth. Stir in spinach; cook until sauce is thick and bubbly and spinach is tender but still green about 5 minutes. Stir in cheese nutmeg and a generous sprinkling of salt and pepper. Serve hot.