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.

PREP: 15 minutes
COOK: 5 minutes

INGREDIENTS

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

DIRECTIONS

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

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