Creamed Spinach

Instructions

1. Place the spinach in a large saucepan or stockpot with 1/2 cup (125 ml) water. Cook, covered, over medium heat until the leaves are wilted, about 4-5 minutes.
2. Drain in a colander and let cool.
3. Press or squeeze out the excess water from the spinach and finely chop. Set aside in a medium bowl.
4. In a saucepan, heat the Silk with the bay leaf to just before boiling and set aside.
5. In another saucepan, heat the olive oil over medium high heat and sauté the minced shallots for 2-3 minutes to soften. Sift in the flour and cook, stirring with a wooden spoon, over medium heat until the flour is lightly browned, about 2 minutes.
6. Remove from heat and let cool slightly.
7. Slowly whisk in the warm Silk and return the saucepan to the heat.
8. Bring sauce to a boil and reduce the heat to a simmer, whisking often to prevent lumps. Cook for 6-8 minutes until it reaches the consistency of thick cream.
9. Remove the bay leaf.
10. Mix in the spinach. Add the salt, pepper and nutmeg to taste.