Cream Spinach

1. 1

   Place 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 wilted, 4 to 5 minutes.

2. 2

   Transfer to a colander, and rinse under cold water until completely cooled; squeeze out as much liquid as possible. Set aside.

3. 3

   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.

4. 4

   Add flour; cook, stirring, 1 minute (do not let brown); add 3/4 cup milk. Simmer gently over medium-low heat, stirring occasionally, until thickened, 1 to 2 minutes. Thin with additional milk, if necessary.

5. 5

   Remove from heat; stir in spinach. Season with salt and pepper. Serve.

No additional tips available.