Spinach With Bechamel

Recipe Ingredients

		Spinach
2 lbs	908g / 32oz	Spinach
1 cup	237ml	White sauce
		White Sauce (bechamel
1 tablespoon	15ml	Butter
1 1/2 tablespoons	22ml	Flour
1 cup	237ml	Milk - warmed

Recipe Instructions

SPINACH: Cook spinach briefly by either boiling or steaming. Drain and squeeze out excess moisture. Mix with 1 cup white sauce and warm over low heat, 3-to-5 minutes.

WHITE SAUCE (BECHAMEL): Melt the butter in a saucepan over low heat. Add the flour and cook, stirring with a wooden spoon, 2-to-3 minutes. Remove from heat, add the hot milk gradually, stirring constantly with a whisk. Return to the heat and simmer, stirring constantly, until thickened, 2-to-3 minutes.

Source:
Rosie Daley

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