Bechamel Creamed Spinach Recipe

Ingredients for Bechamel Creamed Spinach

• Fresh Spinach
• 2 tablespoons butter
• All Purpose Flour
• Chicken Broth
• Half And Half
• 1/4 teaspoon salt
• Pinch of freshly grated nutmeg

How to Make Bechamel Creamed Spinach

1. 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).
2. Remove from heat and whisk in 1 cup of chicken broth and 1/2 cup of heavy cream until smooth.
3. 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).
4. Season the bechamel sauce with 1/4 teaspoon of salt and a pinch of freshly grated nutmeg. Taste and adjust seasonings as needed.
5. Wash 1 pound of fresh spinach thoroughly. Remove excess water by gently squeezing the spinach or spinning it in a salad spinner.
6. Place the spinach in a large skillet over medium-low heat. Cook, stirring occasionally, until wilted (about 3-5 minutes).
7. Drain any excess water from the spinach. Roughly chop the spinach once cooled slightly.
8. Gently stir the chopped spinach into the bechamel sauce until well combined.
9. Serve immediately as a delicious side dish. Makes 4 servings.