Creamed Spinach

Directions

1. 1
   --Cook spinach in large pot of boiling water just until wilted and tender, about 2 minutes. (This can be done in microwave too.) Drain well. Roll spinach in several paper towels, squeezing out as much liquid as possible. Set aside.
2. 2
   --Melt 4 tablespoons butter in heavy medium saucepan over medium heat. (Set 2 remaining tablespoons butter aside. )Add flour and stir until light golden, about 5 minutes. Stir in onion, bay leaf and clove. Gradually whisk in milk. Whisk until mixture boils and thickens, about 8-10 minutes. Reduce heat to low and simmer 5 minutes longer, whisking frequently (sauce will be very thick). Discard bay leaf and clove. (Can be made 1 day ahead. Cover;chill. Before proceeding, rewarm over med-low heat, whisking often.)
3. 3
   -- Add spinach to warm sauce; simmer over low heat until spinach is heated through, stirring often, about 3-5 minutes. Stir in remaining 2 tablespoons butter. Season to taste with salt and pepper and serve.