Bechamel Creamed Spinach

This recipe is rich and creamy and your family will want more... imagine that, wanting more spinach! :) I believe I originally got this recipe from Sunset magazine.

• Ready In: 20 mins
• Serves: 4

Ingredients

• Main ingredients

• 1  lb fresh spinach, stems removed

• Sauce

• 2  tablespoons butter
• 2  tablespoons all-purpose flour
• 1⁄2 cup chicken broth
• 1⁄2 cup half-and-half
•  salt, to taste
•  freshly grated nutmeg, to taste

Directions

1. In a small saucepan, melt the butter, add flour, and cook, stirring, until it turns a light golden color.
2. Remove from heat, then mix in the broth and half-and-half.
3. Return to heat and bring to a boil, stirring, until thickened.
4. Season to taste with salt and nutmeg.
5. Wash the spinach well, drain slightly, place in a 5- to 6-quart pan over low heat, cover, and cook in the water that clings to leaves until wilted (3-4 minutes), stirring occasionally.
6. Drain well and chop.
7. Combine spinach and bechamel sauce and serve.
8. Makes 4 servings.
9. Note: recipe has been revised since the "not enough sauce" review, reducing the amount of spinach by half.