Adapted from Epicurious.com
1 Lb Spinach
1 Leek, chopped well
1/2 Shallot, chopped well
1/2 Cup 1/2 and 1/2
1/4 stick (2.5 Tbs) butter
1/8 Cup Chick Pea Flour
a few dashes Nutmeg
Sea Salt and Fresh Ground Pepper to taste
Step 1: Cook Spinach
Boil Spinach until wilted, drain and rinse under cold water. Squeeze tightly to remove all water and then chop coarsely.
Part A) Heat Half and Half in a small saucepan over medium heat, stirring, until warm.
Part B) Cook Shallots and Leeks in Butter over moderately low heat, stirring occasionally until aromatics soften (about 4 minutes). Whisk in Chick Pea Flour and cook Roux, whisking, for 3 minutes.
Combine heated half and half with Roux (Leeks, Shallots and Flour) whisking constantly to prevent lumps. Simmer and continue whisking until mixture thickens, 3-4 minutes. Stir in Spinach, Nutmeg, Salt and Pepper and cook, stirring, until heated through. Remove from heat.
Serve and enjoy!