DIRECTIONS
1. Start by boiling 2 quarts of water, slightly salted, and blanch the spinach, followed by a shock in ice water.
2. Once cooled, immediately wring out excess water in a linen towel, then set aside in the refrigerator.
3. In a separate sauce pot, add butter and Cup4Cup flour and cook until butter is melted and flour is incorporated. Slowly add 1⁄3 of the oat milk in a steady stream while whisking constantly.  After incorporated, systematically add the other two thirds in the same manner.
4. Whisk constantly and bring to a simmer. At this point it will look broken. Blend with a hand mixer until the mixture is smoothed out.
5. Add nutmeg and salt to taste.
6. Once desired flavor is achieved, add spinach, heat through, and serve.

A gluten free vegetarian side dish. Pair with grilled steaks, chops, fish, and more.