Creamed Spinach

Creamed Spinach:
5 oz fresh organic baby spinach, stems removed (takes < 10 min to remove the stems from a 5 oz package)
1/2 slice whole wheat bread
1-2T diced onion
1/2 garlic clove, minced
2 T whole wheat flour
2-4 T whole milk
Salt & Pepper

Wilt spinach in a skillet with about 1 T water.  Place wilted spinach and bread in food processor, process until desired consistency.

Heat oil in skillet.  Add onion and garlic and sauté about 5 minutes, until almost browned.  Add flour and milk.  Add spinach mixture, season with salt and pepper to taste.  Add more milk if desired to reach desired consistency.

Difficulty	Easy and fast
Does it freeze well?	Decided not to, but I think it would.
Would I eat it?	Yes
Does A like it?	Yes

Notes:
Never underestimate the ability of spinach to wilt.  Started out with a 5-oz package of fresh organic baby spinach.  This recipe made EXACTLY five ounces of creamed spinach, which is 5 ice cubes worth.  I decided it wasn't worth freezing so I just refrigerated 5 1-oz servings.  It tastes yummy though.  Next time, I'll use frozen spinach and make a bigger batch.

5-oz fresh spinach cooks down to this much:

The end result: