Creamed spinach

2 bn Of English spinach or
1 Of silverbeet
1 White bread roll, soaked in water
3 tb Oil
4 tb Plain flour
Stock (or milk)
2 Cloves of garlic, finely chopped
Salt

1. Wash the spinach thoroughly, slice and put it into a saucepan over brisk heat. (The spinach will cook in the water still on the leaves.) Cook until limp and tender. Squeeze the liquid out of the roll and sieve the roll and the spinach together or blend them to a puree in a food processor.
2. In a saucepan, gently heat 3 tablespoons oil, add the garlic and when it is bubbling add the plain flour to make a paste or roux. Stir over the heat until the roux changes colour to beige. Add the spinach mixture and enough stock or milk to make a thickish sauce, stirring all the time until bubbles break the surface. Add salt to taste and continue to cook, stirring, for a few more minutes.