Spinach Béchamel

Spinach Béchamel

Named after its originator, Louis, Marquis de Béchamel, steward to Louis XIV of France, this dish is prepared with chopped spinach and a creamy sauce for maximum deliciousness.

When we prepare meat entrées, we usually serve them with two side dishes, including starches like potatoes, pasta or yuca, and a leafy vegetable for added nutrition. (A good rule of thumb when planning balanced meals is to always try to include something green on the plate.) With this recipe, we turn ordinary spinach into melt-in-your-mouth deliciousness by adding a béchamel sauce, which is a white sauce seasoned with onion and nutmeg and named after its originator, Louis, Marquis de Béchamel, who was the steward of Louis XIV of France.

PREP: 15 minutes
COOK: 5 minutes


For Spinach

  • 2 ½ pounds fresh spinach, washed, water still clinging to the leaves

For Béchamel

  • 3 tablespoons unsalted butter
  • 3 tablespoons minced onions
  • ¼ cup all-purpose flour
  • 1 cup milk
  • 1 teaspoon kosher salt
  • Pinch of freshly ground black pepper
  • Pinch of ground nutmeg


  1. Steam the spinach in a large pot for 2 to 4 minutes, until the leaves have all collapsed. The water clinging to the leaves will be enough to cook it. Drain, cool, and squeeze out the liquid in a strainer. Coarsely chop the spinach.
  2. To make the béchamel, heat a sauté pan over medium heat, and then melt the butter and sauté the onions until transparent. Whisk in the flour. Cook, stirring, for 1 minute. Whisk in the milk until fully incorporated and simmer for 30 seconds. Stir in the salt, pepper, and nutmeg.
  3. Fold in the spinach and serve immediately.

TIP: The spinach can be steamed in advanced and folded in with the béchamel at the last minute, just to heat it through.

YIELDS: 6 servings

© 2011 Jadeworks Entertainment. All rights reserved.

About Jathan Fink
Jathan is a journalist, philanthropist, and entrepreneur. He is also a travel junkie, foodie and jazz aficionado. A California native, he resides in Texas.

One Response to Spinach Béchamel

  1. Pingback: September Song « Jathan & Heather

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