Creamed Spinach

Creamed Spinach
Creamed Spinach

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • For Spinach

  • 2 1/2

    pounds fresh spinach, washed, water still clinging to the leaves

  • For Bechamel

  • 3

    tablespoons unsalted butter

  • 1/4

    cup all-purpose flour

  • 1

    cup milk

  • 1

    teaspoon coarse salt

  • Pinch of freshly ground black pepper

  • Pinch of ground nutmeg

Directions

Steam the spinach in a large pot for 2 to 4 minutes, until the leaves have all collapsed. The water clinging to the leaves will be enough to cook it. Drain, cool, and squeeze out the liquid in a strainer. Coarsely chop the spinach. 2. To make the bechamel, heat a saute pan over medium heat, and then melt the butter and whisk in the flour. Cook, stirring, for 1 minute. Whisk in the milk until fully incorporated and simmer for 30 seconds. Stir in the salt, pepper, and nutmeg. 3. Fold in the spinach and serve immediately.

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