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Lee and Traci's Bechamel Creamed Spinach 1 1/2 Tbs butter 1 1/2 Tbs flour 1 cup milk or cream 1/4 tsp salt 1 pinch nutmeg (or to taste) freshly ground black pepper or   white pepper 1 lb fresh baby spinach Directions 1 Bechamel Sauce 2 In a heavy saucepan, melt the butter over low heat,    until foamy. With a wooden spoon, stir in the flour until a thick    paste (roux) forms. 3 Whisk in the milk until smooth. Stirring    occasionally, cook 10 to 12 minutes, until simmering, thick, and    smooth. Simmer 2 minutes to cook out the flour taste. 4 Season to taste with the nutmeg, salt and pepper. 5 Spinach 6 Rinse the spinach with cold water, drain. 7 Place a large dutch oven over medium heat, add    spinach. (Spinach will need to be tightly packed into the pan to cook    all of it in one batch.) Cover and cook for 5 minutes or until

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spinach wilts, stirring well after 2 minutes. 8 Place spinach in a colander, and drain well, pressing    the spinach with the back of a spoon to remove as much moisture a    possible. 9 Return spinach to pan. Add bechamel sauce until the    desired consistency is achieved.