Creamed Spinach

I first had Creamed Spinach in the Navy and fell in love with it on first taste and continue to do so today.  This recipe is better than the Navy's but I still want to thank those long ago cooks for introducing this great way to serve spinach.

 Creamed Spinach

6 tablespoons butter

1/4 cup all-purpose flour

1/4 cup chopped onion

1 bay leaf

1 whole clove

2 cups half-and-half or whole milk

2 10-ounce bags ready-to-use fresh spinach

Cook spinach in large pot of boiling water just until wilted and tender, about 2 minutes.

Drain and transfer spinach to bowl filled with ice water to cool. Drain well.

Roll up spinach in kitchen towel and squeeze out as much liquid as possible.

Transfer spinach to cutting board and finely chop. Reserve.

Melt 4 tablespoons butter in heavy medium saucepan over medium heat. Add flour and stir until light golden, about 7 minutes.

Stir in onion, bay leaf and clove.

Gradually whisk in half-and-half. Whisk until mixture boils and thickens, about 10 minutes.

Reduce heat to low and simmer 5 minutes longer, whisking frequently (sauce will be very thick).

Remove bay leaf and whole clove.

Add spinach to warm sauce, simmer over low heat until spinach is heated through, stirring often, about 5 minutes.

Stir in remaining 2 tablespoons of butter and season to taste with salt and pepper.

Serves 4.