- 3/4 cup water
- 1 teaspoon coarse salt
- 1 pound baby spinach
- 1 3/4 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.
SourceEveryday Food, October 2009