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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This recipe is rich and creamy and your family will want more... imagine that, wanting more spinach! :) I believe I originally got this recipe from Sunset magazine. Ingredients:
1 lb fresh spinach, stems removed |
2 tablespoons butter |
2 tablespoons all-purpose flour |
1/2 cup chicken broth |
1/2 cup half-and-half |
salt, to taste |
freshly grated nutmeg, to taste |
Directions:
1. In a small saucepan, melt the butter, add flour, and cook, stirring, until it turns a light golden color.
2. Remove from heat, then mix in the broth and half-and-half.
3. Return to heat and bring to a boil, stirring, until thickened.
4. Season to taste with salt and nutmeg.
5. Wash the spinach well, drain slightly, place in a 5- to 6-quart pan over low heat, cover, and cook in the water that clings to leaves until wilted (3-4 minutes), stirring occasionally.
6. Drain well and chop.
7. Combine spinach and bechamel sauce and serve.
8. Makes 4 servings.
9. Note: recipe has been revised since the not enough sauce review, reducing the amount of spinach by half.
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