Wash spinach and discard stems. Chop the leaves. Melt 2 tablespoons butter in large saucepan, add spinach. Cover pot until spinach becomes limp. In a small saucepan melt 3 tablespoons butter and blend in the flour. Stir and cook for 2 minutes without colloring the flour. Whisk in 1 cup of hot milk. Season with salt and pepper and simmer until thikened. Pour the cream sauce into the spinach and blend togheter and simmer for about three more minutes.
|