For me, spinach is a great addition to any baked dish such as lasagna, quiche, caneloni, etc. If I will serve it as a side dish, this is my favorite recipe because the bechamel sauce takes away the spinach’s bitterness. Kids will probably eat this…. probably. What is it with kids and spinach? It’s not that bad, is it? As a kid I remember I used to love spinach with a lot of lemon and some salt.
This is great with chicken, as a side dish with steak, and as a light dinner with some soup. What I like to do is toast white bread, cut it in half so you get triangles, top with creamed spinach and a slice of hard boiled egg, and finally sprinkle parmesan on top, I also loved this since I was a kid.
3/4 cup water
1 teaspoon coarse salt
1 pound spinach
(you can find the recipe for Bechamel Sauce in our Roasted Vegetable Lasagna post, here.
Divide the ingredients by half to use in this recipe)
1 1/2 cups Bechamel Sauce
- In a large saucepan, bring water and salt to a simmer.
- Add spinach; cover and cook until spinach wilts, about 3 minutes.
- Drain spinach in a colander, pressing out as much liquid as possible with the back of a wooden spoon.
- In a large bowl, stir together spinach and warm bechamel sauce until spinach is completely coated. Season with salt and ground pepper.
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