Ingredients
Main ingredients
1 lb fresh spinach, stems removed
Sauce
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
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Record your recipes and experiments — organized cooking journal
Piping set for pastry, choux, cream decorating
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Record your recipes and experiments — organized cooking journal
Piping set for pastry, choux, cream decorating
You're reading one of recipes available free. Full library with Gastronome.
In a small saucepan, melt the butter, add flour, and cook, stirring, until it turns a light golden color. Remove from heat, then mix in the broth and half-and-half. Return to heat and bring to a boil, stirring, until thickened. Season to taste with salt and nutmeg. 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. Drain well and chop. Combine spinach and bechamel sauce and serve. Makes 4 servings. Note: recipe has been revised since the "not enough sauce" review, reducing the amount of spinach by half.