Bechamel Creamed Spinach - cooking recipe

Ingredients

Main ingredients
1 lb fresh spinach, stems removed
Sauce
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 cup chicken broth
1/2 cup half-and-half
salt, to taste
freshly grated nutmeg, to taste

Preparation

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 (3-4 minutes), stirring occasionally.
Drain well and chop.
Combine spinach and bechamel sauce and serve.
Makes 4 servings.
Note: recipe has been revised since the \"not enough sauce\" review, reducing the amount of spinach by half.