Bechamel Creamed Spinach

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   ["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."]

* Per serving · 4 servings · Values may vary.

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