Creamed Spinach
By calypan
Rate this recipe
4/5
(1 Votes)
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
Details
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.
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