Cream Spinach

• 1 pound(s) curly spinach, well washed, thick stems removed, water still clinging to leaves
• Coarse salt and ground pepper
• 2 tablespoon(s) butter
• 1 shallot, minced
• 1 tablespoon(s) all-purpose flour
• 3/4 cup(s) milk

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. Transfer to a colander, and rinse under cold water until completely cooled; squeeze out as much liquid as possible. Set aside.
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. 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. Remove from heat; stir in spinach. Season with salt and pepper. Serve.

curly spinach, salt, butter, shallot, flour, cups

Taken from www.epicurious.com/recipes/member/views/cream-spinach-50124774 (may not work)