Blanch spinach in batches by cooking it in salted, boiling water for a few seconds, then plunging it in ice water to stop the cooking. (To save time, use frozen, chopped spinach!)

Squeeze out excess liquid and chop.

In a medium-sized skillet over medium heat, saute bacon 2 or 3 minutes. Add diced onion and continue to cook until onion is translucent another 3 or 4 minutes. Add garlic, spinach and seasonings and cook another minute.

In a medium saucepan, heat butter until melted. Add flour, stirring with a spoon until flour is incorporated and begins to turn slightly golden, about 2 minutes. Whisk in milk and bring to a boil. Reduce heat and cook until sauce begins to thicken about 3 minutes.

Add cream sauce to the spinach mixture.

Can be made a day ahead of time.