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Bechamel Creamed Spinach

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“This recipe is rich and creamy and your family will want more... imagine that, wanting more spinach! :) I believe I originally got this recipe from Sunset magazine.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a small saucepan, melt the butter, add flour, and cook, stirring, until it turns a light golden color.
  2. Remove from heat, then mix in the broth and half-and-half.
  3. Return to heat and bring to a boil, stirring, until thickened.
  4. Season to taste with salt and nutmeg.
  5. Wash the spinach well, drain slightly, place in a 5- to 6-quart pan over low heat, cover, and cook in the water that clings to leaves until wilted (3-4 minutes), stirring occasionally.
  6. Drain well and chop.
  7. Combine spinach and bechamel sauce and serve.
  8. Makes 4 servings.
  9. Note: recipe has been revised since the "not enough sauce" review, reducing the amount of spinach by half.

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