Spinach with Bechamel1
By Just A Pinch KitchenCrew
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- 2 lb
- spinach leaves
- 1 Tbsp
- 1.5 Tbsp
- 1 c
- milk, warmed
WHITE SAUCE - BECHAMEL
1SPINACH: Cook spinach briefly by either boiling or steaming.
2Drain and squeeze out excess moisture.
3Mix with 1 cup white sauce and warm over low heat, 3-to-5 minutes.
4WHITE SAUCE (BECHAMEL): Melt the butter in a saucepan over low heat.
5Add the flour and cook, stirring with a wooden spoon, 2-to-3 minutes.
6Remove from heat, add the hot milk gradually, stirring constantly with a whisk.
7Return to the heat and simmer, stirring constantly, until thickened, 2-to-3 minutes.