Creamy Spinach

1. 1

   In a large saucepan of boiling, salted water, cook spinach for 5 minutes or until it is tender.

2. 2

   Drain and refresh under cold water.

3. 3

   Squeeze well and chop coarsely.

4. 4

   In a skillet, saute onion in butter over moderately-high heat for 7 minutes, or until golden.

5. 5

   Add spinach and saute, stirring, for 3 minutes.

6. 6

   Stir in bechamel sauce, raisins, a pinch of tarragon and pepper and salt to taste and simmer, stirring, for 5 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.