- Yield:8 servings
- 6 jalapenos
- 4 (10-ounce) bunches fresh spinach, thoroughly washed
- 2 Tablespoons butter
- 2 Tablespoons finely minced onion
- 2 Tablespoons flour
- 1 cup milk, at room temperature
- Salt and freshly ground pepper
Over an open flame on the stovetop, use tongs to roast the jalapenos, turning so that the skin becomes evenly charred. (This can also be done under a broiler.)
When the chiles are blackened, place in a bowl, and cover tightly with plastic wrap. Allow to steam for about 10 minutes to loosen the peel. Remove from the bowl, peel, stem, and seed the jalapenos. Dice, and set aside.
Spray a large lidded pot with a thin film of cooking spray. Rinse the spinach well, and don't dry the leaves.
Heat the pot over medium-high heat, and add the wet spinach, cooking for 1 to 2 minutes, covered, or until the spinach wilts.
Remove the pot from the heat, and place the spinach in a colander. Press out excess liquid, and place spinach in a food processor, in batches if necessary. Pulse to roughly chop the spinach, place in a bowl, and set aside.
In a small saucepan over medium-low heat, melt the butter. Add the onion, and saute for about 5 minutes, or until translucent. Stir in the flour, and cook, whisking constantly, for about 2 minutes. The mixture should smell toasted.
Pour in the milk, whisking constantly until smooth. Simmer over low heat for 5 to 7 minutes, or until fairly thick, whisking frequently. Season with salt and pepper.
When ready to serve, stir the chopped spinach and the chopped jalapenos into the saucepan, and combine well. Check for seasoning, and serve hot.