Gather all ingredients before starting recipe.

Defrost frozen spinach in microwave and place in colander to drain.

Melt butter on medium heat in a medium sauce pan, add grated garlic making sure that the garlic does not color but becomes soft, about 1 minute.

Add flour and stir for a few minutes; the roux should be light colored and is ready when there are bubbles throughout.

Slowly add milk, stirring constantly to avoid lumps. Add salt and bring to a boil, then reduce heat to simmer and cook until the sauce has a creamy thick consistency, then add the spinach.

Serve as a side with grilled or fried pork chops.