Make the Roux: In a saucepan or stockpot, melt the butter over medium heat. Add the flour and whisk constantly for about 1 minute to create a roux. This step ensures that the flour is cooked and loses its raw taste while thickening the sauce.

Create the Sauce: Gradually add the milk to the roux, whisking continuously to avoid lumps. Cook until the mixture thickens and is smooth. The result should be a creamy and velvety sauce that coats the back of a spoon.

Season the Sauce: Add the ground nutmeg, black pepper, and salt to the sauce. Stir to combine. The nutmeg adds a subtle warmth, while the black pepper and salt enhance the overall flavor.

Blanch the Spinach: In a separate pan, blanch the spinach in boiling water for 1-2 minutes until wilted. This helps to retain its vibrant green color and softens the leaves. Drain the spinach and rinse with cold water to stop the cooking process.

Prepare the Spinach: Squeeze out excess water from the blanched spinach using cheesecloth or a cloth napkin. This step is crucial to prevent the dish from becoming watery. Chop the drained spinach into smaller pieces for easier mixing and a better texture.

Combine and Heat: Add the chopped spinach to the saucepan with the sauce. Stir to combine and heat through. Ensure that the spinach is evenly distributed throughout the sauce and is well coated.

Serve: Serve the creamed spinach warm as a side dish to meat or fish. It pairs exceptionally well with grilled steak, roasted chicken, or baked salmon.