Creamed Spinach

Instructions

1. 1

   Pick the stems off the spinach, and wash it in enough changes of water that no dirt can be seen.

2. 2

   Put the dripping-wet spinach into a saucepan over medium-low heat. Cover the pot and cook until the spinach has wilted completely (about six to eight minutes). If you have a steamer, that's an even better way to cook the spinach.

3. 3

   Remove the spinach to a sieve or colander with small holes. With a spoon, press out the excess water. Place the ball of spinach on a cutting board and chop finely.

4. 4

   Rinse and wipe out the saucepan. Over medium-low heat, melt the butter and add the flour. Make a blond roux, stirring constantly. Before the first hint of browning, remove from the heat and add the milk.

5. 5

   Whisk the milk into the roux to make what looks like runny mashed potatoes. Add the salt, nutmeg, pepper, and spinach. Stir until completely blended.