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servings:

This spinach dish, spiced with cloves, bay leaves, nutmeg, and peppercorns, is deceptively rich -- its sauce is made creamy by skim milk and just a bit of half-and-half.

• 2 ten-ounce bunches spinach, well washed, tough stems removed
• 1 cup skim milk
• 1 teaspoon whole black peppercorns
• 2 dried bay leaves
• 4 cloves
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1/2 teaspoon coarse salt
• 1/4 teaspoon white pepper
• 1/4 teaspoon nutmeg
• 2 tablespoons half-and-half
• 1 medium onion, chopped into 1/4-inch pieces

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