Creamed Spinach

By calypan

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

Preparation

Step 1

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.