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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