Directions

• Fill large bowl with ice
• Fill bowl of ice half way with cold water
• Fill large pot half way with water
• Bring water to boil
• Add 1 tsp salt to boiling water
• Drop spinach into the boiling water
• Cook 30-45 seconds or until leaves turn bright green
• Remove spinach from boiling water and place into bowl of ice water
• After 1 minute, drain spinach in strainer
• With your hands, squeeze as much water as possible from the spinach
• Place the wet spinach onto kitchen towel or triple layers of paper towel and squeeze as much water as possible. Set aside
• Melt butter in medium skillet or saucepan over medium heat
• Add the chopped leek, bay leaf, cloves, salt and nutmeg to the butter
• Cook for approximately 4 minutes or until the leeks are tender
• Add flour to the mixture and continue to cook approximately 2 minutes or until there are no lumps
• Slowly add milk, constantly stirring with whisk or spoon
• Bring mixture to a boil stirring frequently
• Reduce heat and cook mixture on low until thickened, approximately 10 minutes stirring frequently
• Remove bay leaf and the 5 cloves
• Add spinach to the creamed mixture and stir until blended
• Simmer until mixture is heated
• Season with salt and pepper if needed, remove from heat and serve