Reply to ISO of a creamed spinach recipe without cheese

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[quote=Anonymous]Here is the NYT recipe. It's basically spinach in a bechamel.

Yield: 4 servings
2½ pounds spinach in bulk, or two 10-ounce plastic wrapped bags
1 tablespoon butter
1 tablespoon flour
1 cup milk
½ teaspoon freshly grated nutmeg
Salt to taste, if desired
Freshly ground pepper to taste

PREPARATION
Step 1
If bulk spinach is used, pick it over to remove and discard any tough stems and blemished leaves. Rinse the spinach thoroughly and shake off excess water. There should be about 2 pounds cleaned weight, or 16 cups.

Step 2
Bring enough water to a boil to cover the spinach when it is added and stirred down. Add spinach and cook 2 minutes and drain. Run under cold running water until chilled. Empty the spinach into a deep colander and press to extract most of the water.

Step 3
Put the spinach into the container of a food processor or an electric blender and blend thoroughly. There should be about 1¾ cups.

Step 4
Melt the butter in a saucepan and add the flour, stirring with a wire whisk. Add the milk, stirring rapidly with the whisk. Add nutmeg, salt and pepper to taste. Cook, stirring, about 5 minutes and add the spinach. Stir to blend. Heat and serve.

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