Spinach Bake Thingy

I got a pound of spinach this week at the CSA. What in the world does one do with a pound of spinach? Do you understand how many spinach leaves are in a pound?! I mean, I made some salad (yawn, but I also got lettuce) and I don't really like it sauteed so thats out. No tomatoes, or I would add it to my sauce. Nick isn't a fan either, so I thought at first I would add it to Mac and Cheese to entice him. 

Then I decided to leave out the Mac. I'm still not sure why. 

A note on this recipe: I used fat-free milk and Cabot 75% Sharp Cheddar. Next time I'll probably use a higher fat cheese.  This came out lumpy but delicious because the lower fat cheese never seems to melt right. Also, next time, I would add some sauteed onion and garlic to this. 

1 lb. (about) Spinach

some kale (if you have it laying around the house) 

2 tbsp butter

2 tbsp flour

1 1/2 c. milk

1 1/2 c. cheese (plus some for the top) 

garlic salt 

pepper

Wash and trim the spinach leaves and kale and put them in a pot (don't shake the water off). Steam them until they wilt, a few minutes. 

Let them cool and squeeze out the excess water. 

In a saucepan, melt the butter. 

Whisk in the flour and cook for a minute or two. 

Pour in the milk and heat to a boil. Stir often to keep the bottom from burning. Let the milk thicken slightly. 

Add the cheese and stir to melt. (or if you are using lower fat cheese stir until you have little clumps, lol)

Stir in the spinach and kale, along with some garlic salt and pepper. 

Pour into a pan and bake at 350 for about 40 mins. 

(This makes and AWESOME breakfast, BTW)