Creamed Spinach

1. 1

   To make the bechamel: In a small saucepan, heat the milk until small bubbles form around the edge (this can also be done in the microwave). In a medium saucepan over medium heat, cook 1 tablespoon of the butter until melted and foamy. Add the flour and whisk constantly for 1 minute, so the butter doesn't burn. Slowly whisk in the warm milk and cook for 2 minutes, whisking constantly. Season with salt, pepper and nutmeg, and transfer the sauce to a bowl. If not using right away, place a piece of plastic wrap directly on the surface.

2. 2

   Prepare the spinach: Bring a large pot of salted water to boiling. Add the spinach. Cook for 3 minutes, then drain well and run cold water over the leaves until they are cool. Wrap the spinach in a lint free towel and squeeze it until it is very dry (or use your hands to squeeze dry small amounts at a time). Chop the spinach finely.

3. 3

   To finish: Place the remaining tablespoon of butter in a medium saucepan over medium heat. Swirl the pan until the butter is browned. Add the garlic and cook, stirring, until golden, about 1 minute. Add the chopped spinach, 2 tablespoons of the bechamel, the cream and cheese. Stir until heated through and the cheese is melted. Season to taste with salt, pepper and nutmeg. Serve immediately.

* Per serving · 4 servings · Values may vary.

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