Ingredients for Bechamel Creamed Spinach
- 1 pound fresh spinach
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 0 Half And Half
- 1/4 teaspoon salt
- 1 pinch freshly grated nutmeg
- 1/2 cup heavy cream
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How to Make Bechamel Creamed Spinach
- Melt 2 tablespoons of butter in a small saucepan over medium heat. Whisk in 2 tablespoons of all-purpose flour and cook, stirring constantly, until the mixture is smooth and light golden brown (about 1-2 minutes).
- Remove from heat and whisk in 1 cup of chicken broth and 1/2 cup of heavy cream until smooth.
- Return the saucepan to medium heat and bring the mixture to a simmer, whisking constantly until it thickens to a creamy consistency (about 2-3 minutes).
- Season the bechamel sauce with 1/4 teaspoon of salt and a pinch of freshly grated nutmeg. Taste and adjust seasonings as needed.
- Wash 1 pound of fresh spinach thoroughly. Remove excess water by gently squeezing the spinach or spinning it in a salad spinner.
- Place the spinach in a large skillet over medium-low heat. Cook, stirring occasionally, until wilted (about 3-5 minutes).
- Drain any excess water from the spinach. Roughly chop the spinach once cooled slightly.
- Gently stir the chopped spinach into the bechamel sauce until well combined.
- Serve immediately as a delicious side dish. Makes 4 servings.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
2g
Fat
29g
Carbs
2g
