Bechamel Creamed Spinach


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.

Steps


In a small saucepan , melt the butter , add flour , and cook , stirring , until it turns a light golden color.
Remove from heat , then mix in the broth and half-and-half.
Return to heat and bring to a boil , stirring , until thickened.
Season to taste with salt and nutmeg.
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 , stirring occasionally.
Drain well and chop.
Combine spinach and bechamel sauce and serve.
Makes 4 servings.

Ingredients


fresh spinach, butter, all-purpose flour, chicken broth, half-and-half, salt, nutmeg