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Creamy Spinach

Makes 2 servings

• 1 pound pre-washed baby spinach
• Coarse salt and ground pepper
• 2 tablespoons butter
• 1 shallot, minced, or 2 tablespoons minced onion
• 1 tablespoon all-purpose flour
• 3/4 to 1 cup milk

Place the spinach in a large saucepan (3 to 4 quarts) over medium heat (it will be extremely full), and season with salt. Cover and cook, tossing occasionally, until spinach is wilted, 4 to 5 minutes. Transfer spinach to a colander, and rinse under cold water until completely cooled; squeeze out as much liquid as possible. Set spinach aside.

In a medium saucepan, heat butter over medium-low; add shallot, and season with salt and pepper. Cook, stirring, until soft but not browned, 3 to 5 minutes.

Add the flour; cook, stirring, 1 minute (do not let brown). Add 3/4 cup of the milk and simmer gently over medium-low heat, stirring occasionally, until mixture is thickened, 1 to 2 minutes. Thin with additional milk, if necessary. Remove milk mixture from heat; stir in spinach. Season with salt and pepper, and serve.

(From Everyday Food , January/February 2006)

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