Spinach Sauce

4 tbsp canola oil
2 onions, chopped fine
4 garlic cloves, minced
2 red chili peppers, seeds removed and chopped fine
1 1/4 lb. baby spinach, rinse and chopped
1 1/4 C dry white wine
2 tbsp flour
3 C of milk
1/2 tsp salt
1/4 tsp pepper

Heat the oil in a heavy duty saucepan over medium heat.
Add the onions to the pan and stirring often, cook 5 minutes or until soft.
Stir in the garlic and chili peppers and cook for 2 minutes.
Add the spinach and cook 3 minutes or until the spinach is wilted.
Pour the wine into the pan and simmer for 5 minutes or until reduce by half.
Stir in the flour well.
Pour in half of the milk, stirring to blend in well.
Add the remaining milk, stirring constantly as you add.
Cook 5 minutes or until creamy and reach the desired thickness.
Remove the pan from the heat and stir in the salt and pepper.
Allow the sauce to cool to room temperature.
Store the sauce in freezer containers for up to 3 months.
To reheat, thaw in the refrigerator.
Place in a pan, stir in a little milk and heat on low until just hot.

Makes 8 servings

Try this sauce over chicken or fish. It also makes a great topping for whole boiled potatoes or over noodles. Just add a little grated cheddar cheese into the sauce while reheating to give it an extra little boost.