Gravy is a Vegetable if You Add Enough Spinach

• 1 teaspoon oil, can stay in pan with the other pan tailings
• 8 ounces frozen spinach, reheated to perfection
• 1 tablespoon butter
• 3 tablespoons Wondra Flour
• salt and pepper
• 1 pinch nutmeg, smallest possible to bend the taste to your will
• 12 teaspoon balsamic vinegar

1. Cook spinach and set aside.
2. While meat is resting, add butter to still hot pan, drained of any major excess of oil.
3. Add flour and stir, stir, stir.
4. Keep it hot, and moving for a minute or five, or it burns.
5. The longer go, the darker the flour will get.
6. This recipe is good as soon as you see any golden colors, but you may toast the flour all the way to an apricot hue.
7. Any darker and you are making a cajun rue for a good gumbo; nutty.
8. Add the milk, Whisk.
9. Add the salt, pepper, nutmeg, and vinegar.
10. Whisk More.
11. I like how you whisk.
12. Whisk it one last time, and serve.

oil, frozen spinach, butter, wondra flour, salt, nutmeg, balsamic vinegar

Taken from www.food.com/recipe/gravy-is-a-vegetable-if-you-add-enough-spinach-502650 (may not work)