Source: Jason Krueger, Cocky Bull Restaurant, Victorville, California

Cream Sauce
3 ounces minced garlic
1/2 cup julienned white onion
4 ounces white wine
1/2 teaspoon white pepper
1 gallon heavy cream
8 ounces chicken base
6 ounces sour cream

Roux
3/4 pound melted butter, mixed well with
2 cups all-purpose flour

Spinach
4 ounces olive oil
11/2 cups diced Roma tomatoes
1 cup diced red onion
2 ounces minced garlic
3 pounds chopped fresh spinach
3 ounces white wine
2 ounces lemon juice
3 tablespoons salt
1 cup grated Parmesan cheese

Make the cream sauce by sauteeing minced garlic, white onion, white wine and white pepper until onions are clear.

Add heavy cream, chicken base and sour cream. Cook until it starts to boil.

Slowly stir in bits of the roux to the cream sauce until it reaches your desired thickness (you may not use all of the roux). Strain sauce by removing onions and garlic and refrigerate until ready to make spinach.

To make the creamed spinach, saute olive oil, diced Roma tomatoes, diced red onions and minced garlic until red onions are clear, a few minutes. Add chopped fresh spinach, white wine, lemon juice and salt. Cook, uncovered, until hot.

Add cream sauce, as needed, to get your desired creaminess. (There will be more cream sauce than you need).

Stir in 1 cup grated Parmesan cheese and serve hot.