This recipe has multiple uses. It can be used to top dishes in a Florentine presentation. I can also be served with ships as a dip. Of course, it is great as a side with a perfectly cooked steak.
3 10 ounce bags Fresh Spinach
2 tablespoons Butter
2 tablespoons Flour
1 cup Milk
1/4 teaspoon Salt
Generous pinch White Pepper
Pick the stems off the spinach, and wash it in enough changes of water that no dirt can be seen. Put the dripping-wet spinach into a saucepan over medium-low heat. Cover the pot and cook until the spinach has wilted completely (about 6 to 8 minutes). Remove the spinach and chop.
In the same saucepan, melt the butter and add the flour. Stir as if making a roux until the mixture becomes smooth. Do not brown.
Heat the milk until steaming. Whisk into the not-quite-roux to make what looks like mashed potatoes. Add the salt, nutmeg, pepper and spinach. Stir until completely blended.
Good Cooking, Good Eating and Good Living!!!