Tuesday, January 14, 2014

Creamy Spinach

A tasty classic.

Creamy Spinach

3 large bags of fresh spinach
3 cloves garlic
2 Tbsp olive oil

Bechamel Sauce:
1 Tbsp butter
2 Tbsp flour
1 cup milk
1/2 tsp ground nutmeg
1/2 cup grated Parmesan
1/4 cup light cream

Heat the butter in a medium saucepan. Add the flour and cook for 2 min., stirring with a whisk.
Add the milk little by little, whisking continuously. When the sauce has thickened, add the nutmeg and Parmesan cheese.
Set aside.

Cook the spinach:
Heat the olive oil in a large saute pan. Add the chopped garlic, then the spinach. Cook on medium heat, tossing the spinach leaves so that they cook evenly, 5 to 7 minutes.

Reheat the Bechamel sauce. If it got to thick, use a little light cream to thin it. Pour over the spinach, mix and serve as a side dish.