Creamed Spinach

Recipe Ingredients

2 tablespoons	30ml	Butter
2 lbs	908g / 32oz	Fresh spinach - coarse stems
		Removed, leaves washed, spun dry
1 cup	237ml	Bechamel Sauce - see * Note
		Salt - to taste
		Freshly-ground black pepper - to taste
		Freshly-ground nutmeg - to taste

Recipe Instructions

* Note: See the "Bechamel Sauce" recipe which is included in this collection.

In a 12-inch heavy skillet, melt 1 tablespoon butter over medium-high heat and add spinach in batches and cook until wilted. Saute the spinach, stirring and pressing out excess moisture with tongs, until almost all liquid is evaporated, about 5 minutes. Make sure the spinach is as dry as possible. In the food processor pulse the spinach several times.

In a saucepan warm the Bechamel Sauce. Add the chopped spinach to the sauce and stir in salt, pepper and freshly ground nutmeg to taste.

This recipe yields ?? servings.

Source:
COOKING LIVE with Sara Moulton - From the TV FOOD NETWORK - (Show # CL-9086 broadcast 03-16-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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