Cook spinach. Use very little water since some will cling to the leaves after rinsing. Drain spinach and chop fine. Melt butter, add flour. Stir until slightly brown. Add spinach and stir. Pour in evaporated milk, gradually, to make the cream sauce as thick or thin as you like. Stir until the sauce thickens and boils. Stir in nutmeg, sugar, salt & pepper to taste.
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