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Creamed Spinach

  • Servings: 4
Creamed Spinach

Source: Everyday Food, October 2009


  • 3/4 cup water
  • 1 teaspoon coarse salt
  • 1 pound baby spinach
  • 1 3/4 cups Bechamel Sauce


  1. 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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