Creamed Spinach

Bechamel Sauce
3  cups whole milk
1  whole clove
1  bay leaf
6  tablespoons unsalted butter
3  tablespoons minced onion
4  tablespoons all-purpose flour
Salt and ground black pepper

Heat the milk, clove, and bay leaf in a medium saucepan over medium heat until just below the boiling point. Remove from the heat and cover.  Melt the butter in a separate medium saucepan over medium-high heat until foamy. Add the onion and cook, stirring constantly, until translucent, about 2 minutes. Add the flour and cook, stirring constantly, for 2 minutes. Discard the clove and bay leaf and whisk the hot milk into the flour and butter mixture, stirring constantly, until the sauce comes to a simmer and thickens. Reduce the heat to low and simmer, whisking constantly, for 5 minutes. Season with salt and pepper to taste. Pour into a medium bowl, cover, and set aside.

Spinach
2  bunches flat-leaf fresh spinach, stemmed and washed
Salt  and ground black pepper to taste
2  tablespoons unsalted butter

Bring 4 quarts water to a boil in a Dutch oven. Add the spinach and 1-tablespoon salt and cook until the spinach is tender, 1 to 2 minutes. Drain and immediately rinse with cold water to stop the cooking. Squeeze the spinach until very dry. You should have about 2 cups. Coarsely chop the spinach. Return the Dutch oven to medium heat. Add the béchamel sauce and spinach, and cook, stirring constantly, until combined and heated through, about 2 minutes. Remove from the heat, stir in the butter, and season with salt and pepper to taste. Serve immediately.
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