Ingredients

• 10 oz frozen chopped spinach, thawed, thoroughly drained
• 1 C whole milk
• 1 t whole black peppercorns
• 2 ea bay leaves
• 4 ea cloves
• 2 T unsalted butter
• 2 T flour
• 1/4 t nutmeg
• 1 ea onion, 1/4-inch chop
• 1/4 t salt and white pepper, each

Instructions

1. Heat the milk, peppercorns, bay leaves and cloves to almost boiling in a saucepan. Remove from heat, cover, and let steep for 30 minutes. Strain to remove solids.
2. Melt 1 T butter in a saucepan, whisk in flour to make a roux. Gradually whisk in the milk mixture and cook until thickened. Add the nutmeg and season to taste. Keep warm.
3. Sauté the onion in the remaining butter until tender, add the spinach and cook until tender. Stir in the sauce.
4. Plate and serve.

Source: unknown

Contributed by: Skip