5 tbs. butter
3 tbs. all-purpose flour
2/3 cup half and half, divided
1/2 tsp salt
1 lb fresh baby spinach leaves, chopped (but chopping is optional)

Make a roux by melting the butter in a large saucepan over medium heat and stirring in the flour.  Continue to cook until it turns tan, stirring occasionally, about 5 minutes.  Check the roux frequently, since it's color on the bottom will be darker than on the surface.  Remove from heat and stir in 1/3 cup of the half and half and salt and pepper.  Add spinach to the pan and stir.  Return pan to the heat and stir occasionally, until spinach is fully wilted and warmed through.  Add remaining 1/3 cup half and half and stir until creamy throughout, and no clumps of roux mixture remain.  Serve immediately or keep warm over low heat until ready to serve. Makes 4 servings.