2 10-oz pkg frozen chopped spinach, thawed
2 t. EVOO
2 small shallots, finely chopped (about 1/2 C)
4 t. all-purpose flour
1-1/2 C. low-fat milk (1%)
1/2 C. low-sodium chicken broth
2 T. evaporated milk
pinch ground nutmeg
kosher salt and freshly ground pepper
1. Squeeze all the water from the spinach. In a large saucepan, heat the oil over med heat. Add the shallots and cook, stirring, until softened, about 2 minutes. Add the flour to the pan and cook, stirring for 30 seconds. Add the low-fat milk and broth and cook, scraping up any bits from the bottom of the pan. Bring to a simmer and cook 2 minutes.
2. Add the spinach and simmer until tender, about 5 minutes. Stir in the evaporated milk and nutmeg and season with salt and pepper.