Directions

• Step 1

  Place the spinach in a large saucepan or stockpot with 1/2 cup water. Cook, covered, over medium heat until the leaves are wilted, about 4-5 minutes.

• Step 2

  Drain in a colander and let cool.

• Step 3

  Press or squeeze out the excess water from the spinach and finely chop. Set aside in a medium bowl.

• Step 4

  In a saucepan, heat the Silk with the bay leaf to just below the boiling point and set aside.

• Step 5

  In another saucepan, heat the olive oil over medium-high heat and saute 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.

• Step 6

  Remove from heat and let cool slightly.

• Step 7

  Slowly whisk in the warm Silk and return the saucepan to the heat.

• Step 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.

• Step 9

  Remove the bay leaf.

• Step 10

  Mix in the spinach. Add the salt, pepper and nutmeg to taste.