Creamed spinach stewed with shallots

Ingredients:

• 2 x 300g packages frozen chopped spinach, thawed
• 2 teaspoons olive oil
• 2 small shallots, finely chopped (about 1/2 cup)
• 4 teaspoons flour
• 1.5 cups of 1% milk
• 0.5 cups lightly salted chicken broth
• 2 tbsp. l. concentrated milk
• A pinch of ground nutmeg

Preparation:

1. Squeeze the spinach to remove all the water. Heat the olive oil in a large saucepan over medium heat. Add the shallots and cook, stirring, until softened, about 2 minutes. Add the flour and cook, stirring, for 30 seconds. Add the skim milk and broth and cook, scraping up any browned bits from the bottom of the pan. Bring to a boil and simmer for 2 minutes.
2. Add the spinach and simmer until tender, about 5 minutes. Stir in the evaporated milk and nutmeg, season with salt and pepper.