Creamed Spinach Deluxe

• 1/4 cup water
• 4 6-ounce bags baby spinach leaves
• 2 tablespoons (1/4 stick) butter
• 1/3 cup chopped onion
• 1 bay leaf
• 1/2 dried small red chile, such as Japones or de arbol
• 1/4 teaspoon black peppercorns
• 1/4 cup all purpose flour
• 1/4 teaspoon salt
• 1 1/4 cups whole milk
• 1/2 cup whipping cream

1. Bring 1/4 cup water to boil in large pot. Add half of spinach to pot; toss until wilted but still bright green, about 3 minutes. Add remaining spinach and toss until just wilted. Transfer spinach to strainer set over large bowl. Press on spinach to release all liquid. Transfer spinach to work surface; coarsely chop. (Can be prepared 1 day ahead. Cover and refrigerate.)
2. Melt butter in heavy medium saucepan over medium heat. Add onion, bay leaf, dried chile, and peppercorns; saute until onion is soft but not brown, about 3 minutes. Whisk in flour and salt. Cook until mixture is pale gold and has nutty aroma, whisking constantly, about 3 minutes. Gradually whisk in milk. Boil until thick, stirring constantly, about 2 minutes. Strain bechamel sauce into medium bowl.
3. Heat cream in heavy medium saucepan over medium heat until just simmering. Add bechamel; whisk until mixture is smooth and begins to simmer. Add spinach and stir until heated through. Season to taste with salt and pepper.

water, baby spinach, butter, onion, bay leaf, red chile, black peppercorns, flour, salt, milk, whipping cream

Taken from www.epicurious.com/recipes/food/views/creamed-spinach-deluxe-234150 (may not work)