Creamed Spinach

Sautéed shallots and a creamy sauce turn steamed spinach into a satisfying filling for popover breakfast sandwiches.

5 lbs fresh spinach (or 2½ lbs baby spinach), trimmed and washed, with some water clinging to leaves
2 Tbsp. butter
2 shallots, minced
¼ cup all-purpose flour, unbleached
3 cups whole milk
coarse sea salt
black pepper, freshly cracked
pinch nutmeg, freshly grated

Working in batches, steam spinach, covered, in a large pot over medium-high heat, stirring occasionally, until wilted, 2-4 minutes. Drain. Let cool. Squeeze out and reserve liquid. Chop spinach. (You should have 4½ 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, 1-2 minutes. Gradually whisk in milk. Bring to a simmer and cook for 2 minutes. Season with 1 tsp. salt and ½ tsp. 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.

Makes 4½ cups.