Submitted by: Barbara Dodson
Prep Time: 5 Minutes
Cook Time: 35 Minutes
Creamed spinach with a taste of autumn.
Combine milk, peppercorns, bay leaves, and cloves in a small saucepan and warm over medium heat until hot but not boiling. Remove from heat, cover, and let steep for 30 minutes. Meanwhile, roughly chop spinach and set aside. After 30 minutes of steeping, strain spice mixture into a bowl or measuring cup, discard solids; set aside.
Melt half of the butter in a saucepan over medium heat. Whisk in almond flour; cook, whisking constantly for about 1 minute. Gradually whisk in milk mixture;. Cook, whisking constantly until mixture thickens, about 2-3 minutes. Stir in salt, white pepper, nutmeg, and half-and-half. Set aside, covered; keep warm over low heat.
Heat remaining butter in a large skillet over medium-low heat. Add onion; cook until tender and translucent, about 5 minutes. Add spinach a handful at a time; turn with tongs until all the spinach is added and just wilted. Pour sauce over spinach, and stir to combine.
Best when served immediately.
Leftover spinach is excellent in an egg omelet the next morning. I usually have enough of this left over to make hubby and I an omelet.