Creamed Fresh Spinach

Directions

1. 1
   Bring a large pot of salted water to a boil.
2. 2
   Melt the margarine in a medium saucepan over medium heat. Add the shallot and saute until soft, about 3 minutes.
3. 3
   Whisk in the flour until you have a paste.
4. 4
   Increase the heat, slowly adding the milk while whisking to prevent lumps.
5. 5
   Continue whisking until the sauce thickens, about 3 minutes.
6. 6
   Season with salt and pepper, reduce the heat to low.
7. 7
   Add the spinach to the boiling water and cook long enough to wilt, about 30 seconds.
8. 8
   Drain spinach well.
9. 9
   Place spinach on a cutting board and roughly chop.
10. 10
    Add the spinach to the cream sauce and stir to thoroughly combine.