Step 1

In a heavy 3- to 4-quart saucepan, melt 2 tablespoons of the butter over medium heat

Step 2

Add the poppy seeds and gently toast until fragrant, about 2 minutes

Step 3

Add the onion and garlic and cook, stirring, until the onion the onions are almost translucent, but not browned, about 5 minutes

Step 4

Sprinkle the flour evenly over the onion mixture, reduce the heat to low and cook, stirring, for about 2 minutes

Step 5

Whisk in the heavy cream, increase the heat to medium and bring what is now your bechamel sauce to a simmer

Step 6

Add the remaining 2 tablespoons butter, one at a time, whisking to incorporate the first one before adding the second

Step 7

Add the salt, then add the spinach a handful at a time, stirring until the spinach begins to wilt before adding more

Step 8

After all the spinach has been added, continue to cook, stirring frequently with a rubber spatula to prevent browning on the bottom of the pan, until the greens completely collapse, about 5 minutes longer

Step 9

Serve hot