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1
Prepare spinach Remove tough stems from the spinach with your fingers.
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2
Drop spinach into a large bowl of cold water and let sit for 1 minute, swishing the leaves a few times to loosen any grit.
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3
Lift spinach out of water, then pour water from bowl and rinse out any grit.
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4
Repeat until no more grit is visible in bottom of bowl.
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5
Once the spinach is clean, lift spinach from the water and gently shake leaves to remove most, but not all, of the liquid.
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6
Wilt spinach Place spinach in a large pot.
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7
(If all will not fit in the pot, add it in batches, covering pot for 30 seconds and then stirring to wilt each batch before adding more.)
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8
Cover and cook over medium-high heat, stirring occasionally, until wilted and bright green, 2 to 4 minutes.
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9
Drain in a colander.
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10
Squeeze and chop When spinach is cool enough to handle, squeeze out as much liquid as possible, reserving liquid.
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11
Coarsely chop spinach.
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12
Make bechamel Melt the butter in a medium skillet over medium heat, then whisk in the flour.
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13
Cook, whisking constantly, until bubbling but not browning, 1 to 2 minutes.
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14
Gradually whisk in the milk, whisking until it is fully incorporated while bringing it to a simmer.
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15
Cook until thickened, about 2 minutes, stirring with a wooden spoon (scrape across the bottom and around edge of pan to prevent scorching).
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16
Season with salt and pepper.
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17
Combine spinach with sauce Add spinach and stir to combine.
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18
If necessary, thin with more milk (up to 1/4 cup) or some of the reserved spinach liquid.
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19
Add nutmeg and cook just to heat through.
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20
Serve Transfer spinach to a bowl and serve immediately.
