5 pounds fresh spinach (or 2 1\/2 pounds baby spinach), trimmed and washed, with some water clinging to leaves
\n2 tablespoons unsalted butter
\n2 shallots, minced
\n1\/4 cup all-purpose flour
\n3 cups whole milk
\nCoarse salt and freshly ground pepper
\nPinch of freshly grated nutmeg<\/p>\n
Working in batches, steam spinach, covered, in a large pot over medium-high heat, stirring occasionally, until wilted, 2 to 4 minutes. Drain. Let cool. Squeeze out and reserve liquid. Chop spinach. (You should have 4 1\/2 cups.) Melt butter in a medium skillet over medium heat. Cook shallots until translucent, about 3 minutes. Add flour, and cook, whisking, until raw flour smell is cooked off, 1 to 2 minutes. Gradually whisk in milk. Bring to a simmer, and cook for 2 minutes. Season with 1 teaspoon salt and 1\/2 teaspoon pepper. Stir in spinach. If mixture is too thick, thin with reserved spinach liquid. Stir in nutmeg. Continue to cook until warmed through. Serve immediately.<\/p>\n","protected":false},"excerpt":{"rendered":"
5 pounds fresh spinach (or 2 1\/2 pounds baby spinach), trimmed and washed, with some water clinging to leaves 2 tablespoons unsalted butter 2 shallots, minced 1\/4 cup all-purpose flour 3 cups whole milk Coarse salt and freshly ground pepper Pinch of freshly grated nutmeg Working in batches, steam spinach, covered, in a large pot over medium-high heat, stirring occasionally, until wilted, 2 to 4 minutes. Drain. Let cool. Squeeze out and reserve liquid. Chop spinach. (You should have 4…<\/p>\n