Bechamel Creamed Spinach Recipes

Steps:

• Cut off the thick stems of the spinach and discard. Clean the spinach by filling up your sink with water and soaking the spinach to loosen any sand or dirt. Drain the spinach and then repeat soaking and draining.
• Blanch the spinach in a pot of boiling water until the spinach is wilted, about 1-2 minute Drain and rinse in cold water to stop the spinach from cooking further. Squeeze to remove all the moisture possible. Chop and set aside.
• Heat a large skillet on med. high. Add the chopped bacon and sauté until the bacon begins to render some fat. Add the chopped onion and garlic. Sauté until onions are translucent.
• Make the béchamel sauce. Melt butter in a small saucepan on med/low heat until it just starts to bubble. Add the flour and cook, stirring until smooth, about 2 minute Slowly add the milk, whisking continuously, cooking until thick.
• Combine spinach, bacon and onion mix, and béchamel sauce into one pan. Add nutmeg, salt and pepper to taste. Bring to a simmer, remove from heat and serve.

Steps:

• In a small saucepan, melt the butter, add flour, and cook, stirring, until it turns a light golden color.
• Remove from heat, then mix in the broth and half-and-half.
• Return to heat and bring to a boil, stirring, until thickened.
• Season to taste with salt and nutmeg.
• 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.
• Drain well and chop.
• Combine spinach and bechamel sauce and serve.
• Makes 4 servings.
• Note: recipe has been revised since the "not enough sauce" review, reducing the amount of spinach by half.

Steps:

• Pre heat oven 350.
• In a saute pan, melt butter and olive oil.
• Add onions and saute on medium heat until translucent and tender.
• In a small pot, scald milk with bay leaf and peppercorns on low heat.
• In a small pan, heat flour on medium heat for approximately 15 mins, whisk frequently until flour texture is soft and silky (this step, cuts the flour after taste).
• Once the onions are clear and tender, add the flour to the mix and whisk flour for approximately one minute.
• Remove pan from heat, strain milk and add to onions and whisk.
• Return to heat, whisk constantly until sauce thickens, approximately 10 to 15 minutes.
• Add salt, parmesan and nutmeg (bechamel sauce can be made a day in advance).
• Remove from heat, and add spinach.
• Add the spinach bechamel mix to an 8X8 oven proof dish.
• Bake for 25 to 30 minutes.

Steps:

• Wash the spinach in several changes of water to get rid of any grit. Drain the spinach but keep some of the water clinging to the leaves. Heat the butter and oil in a large skillet over medium-high heat and add the spinach and garlic. Cook, turning frequently, until the spinach has wilted down evenly. Remove the garlic and put the spinach into a colander and let it drain well. Press out as much liquid as you can from the leaves and chop them coarsely.
• Heat the skillet again over medium-high heat and add the cream and nutmeg; cook until it reduces a bit, about 5 minutes. Add the spinach and parmesan and season with salt and pepper. Cook until the spinach is hot, about 5 more minutes. Serve immediately.

Steps:

• Heat 25g butter in a saucepan, then add 1 finely chopped small onion and cook for 5 mins until softened.
• Stir in 2 tbsp plain flour and cook for 2 mins, then slowly start to whisk in 200ml full-fat milk. When it has all been incorporated, gently cook for 5 mins until the sauce has thickened.
• Meanwhile, place two 200g bags spinach in a large colander. Pour over a kettle full of boiling water until the leaves have wilted (you may have to do this twice).
• Place the spinach in a clean dishcloth, squeeze out any excess liquid, then roughly chop.
• Stir into the sauce with 100ml single cream, gently heat, then finely grate over some fresh nutmeg and season well.

Steps:

• Preheat oven to 375°F. Light butter 8-inch or 9-inch glass pie dish. Squeeze spinach very dry. Melt 3 tablespoons butter in heavy medium skillet over medium-high heat. Add spinach and sauté 3 minutes. Season with salt and pepper. Spread spinach evenly in prepared pie dish.
• Melt remaining 2 tablespoons butter in heavy medium saucepan over medium heat. Add flour and whisk 2 minutes; do not let mixture brown. Gradually add cream, then milk, whisking until mixture is smooth. Cook until sauce is thick, whisking frequently, about 6 minutes. Add nutmeg and cloves. Season with salt and pepper.
• Spoon sauce over spinach. Sprinkle cheese over. Bake until cheese is golden and sauce bubbles, about 15 minutes.

Steps:

• In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 5-7 minutes. Add spinach and garlic; cook 2 minutes longer. Stir in remaining ingredients; cook until cream cheese is melted.

Steps:

• Blanch the spinach. Bring 1 gallon water to a boil in a large pot. Add a pinch of kosher salt. Place the spinach in the boiling water. After 45 seconds (exactly), remove the spinach leaves with a slotted spoon, spider or tongs and drain in a colander. Let cool completely.
• Use your hands to press the spinach against the sides of the colander. When most of the liquid has been released, squeeze handfuls of the spinach to make sure all of the excess water has been removed. Set aside.
• In a wide, high-sided saute pan, melt the butter over medium-low heat. With a wooden spoon, stir the flour into the melted butter to create a roux that will look like wet sand. Cook the roux for 3 minutes, stirring continuously to make sure it doesn't burn and it becomes a "blond" color. Add the milk to the roux, whisking vigorously to make sure that the roux completely dissolves into the milk without lumping.
• Turn down the heat to maintain a low simmer. You're making a bechamel sauce, which is the base for the creamed spinach. Next, whisk in the cream and return the mixture to a simmer. Cook the bechamel until thickened and smooth, about 5 minutes, stirring often. Season the sauce with the salt, pepper and cayenne.
• Preheat a small saute pan over medium-high heat. Add the oil and let heat for about 1 minute. Add the onions and season with a pinch of salt. Cook until the onions soften and become translucent, 2 to 3 minutes. Stir in the garlic and cook an additional minute or two.
• Add the cooked onion and garlic along with the drained spinach to the bechamel, folding to make sure it's completely coated with sauce. Season with the nutmeg. Cook for 2 minutes, then taste the spinach. Adjust the seasoning with more salt and the nutmeg, and/or more cayenne if desired.

Steps:

• Bring 1/4 cup water to boil in large pot. Add half of spinach to pot; toss until wilted but still bright green, about 3 minutes. Add remaining spinach and toss until just wilted. Transfer spinach to strainer set over large bowl. Press on spinach to release all liquid. Transfer spinach to work surface; coarsely chop. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Melt butter in heavy medium saucepan over medium heat. Add onion, bay leaf, dried chile, and peppercorns; sauté until onion is soft but not brown, about 3 minutes. Whisk in flour and salt. Cook until mixture is pale gold and has nutty aroma, whisking constantly, about 3 minutes. Gradually whisk in milk. Boil until thick, stirring constantly, about 2 minutes. Strain béchamel sauce into medium bowl.
• Heat cream in heavy medium saucepan over medium heat until just simmering. Add béchamel; whisk until mixture is smooth and begins to simmer. Add spinach and stir until heated through. Season to taste with salt and pepper.

Steps:

• Preheat oven to 350 degrees.
• Place hot spinach in a medium size bowl. Add cream cheese and sour cream and blend well.
• Stir in bread crumbs (or matzo meal) and seasonings.
• Add beaten eggs.
• Pour into a 8 inch square baking dish coated in cooking spray.
• Bake for 45 minutes.

Steps:

• In a medium saucepan over medium heat, mix heavy cream, butter, nutmeg, salt and pepper. Stirring constantly, bring to a boil, then reduce heat to simmer.
• Place spinach in a vegetable steamer, and steam until leaves are wilted. Drain in a colander, pressing out excess water with a large spoon.
• Coarsely chop spinach in a food processor, and gradually stir into the heavy cream mixture. Briefly return to boiling, then remove from heat.

Steps:

• Combine milk, spinach liquid and garlic in a 1-quart microwave-safe measuring cup or small bowl covered with a saucer, and microwave (or heat slowly in a medium saucepan) until very hot and steamy. Let stand for 5 to 10 minutes to soften garlic.
• Melt butter in a Dutch oven over medium-high heat. Whisk in flour. Add hot milk mixture all at once, then whisk until smooth. Stir in spinach; cook until sauce is thick and bubbly and spinach is tender but still green, about 5 minutes. Stir in cheese, nutmeg, and a generous sprinkling of salt and pepper. Serve hot.

Steps:

• Cook spinach in 2 batches in 1 inch of boiling salted water in an 8-quart pot, stirring constantly, until wilted, 1 to 2 minutes. Drain in a colander and rinse under cold running water until cool. Squeeze small handfuls of spinach to remove as much moisture as possible, then coarsely chop.
• Heat milk and cream in a small saucepan over moderate heat, stirring, until warm. Meanwhile, cook onion in butter in a 3-quart heavy saucepan over moderately low heat, stirring occasionally, until softened, about 4 minutes. Whisk in flour and cook roux, whisking, 3 minutes. Add warm milk mixture in a fast stream, whisking constantly to prevent lumps, and simmer, whisking, until thickened, 3 to 4 minutes. Stir in nutmeg, spinach, and salt and pepper to taste and cook, stirring, until heated through.

Steps:

• PREPARE SMOKED GOUDA BECHAMEL:.
• In a medium saucepan, melt the butter or margarine; add the flour and whisk over moderately high heat for 30 seconds.
• Add the milk and bring to a boil, whisking constantly.
• Cook over moderate heat, whisking constantly, until thickened, 4 to 5 minutes.
• Add the cream, smoked Gouda, paprika (if using)and nutmeg and whisk just until the cheese is melted, about 2 minutes.
• Season with salt & pepper.
• Use right away or cover directly with plastic wrap and refrigerate.
• PREPARE THE SPINACH:.
• Preheat the broiler and position a rack 10 inches from the heat.
• In a large soup pot, bring 1/4 inch of water to a boil.
• Add the spinach and cook over high heat, tossing with long tongs, until completely wilted, about 3 minutes.
• Transfer the spinach to a colander and drain, pressing out as much liquid as possible add a squeeze of lemon; put into kitchen towels and press the water out.
• In a medium, ovenproof skillet, heat the olive oil and pinch of crushed red pepper flakes(if using); add the onion and cook over high heat, stirring, until softened, about 3 minutes.
• Add the wilted spinach and cook, stirring, for 1 minute.
• Add the Smoked Gouda Béchamel and cook over moderate heat, stirring, until bubbling, about 1 minute.
• Season with salt and pepper.
• Sprinkle the spinach with the bread crumbs and shredded Gouda and broil for 2 minutes, until golden and bubbling.
• Serve hot.

Steps:

• If bulk spinach is used, pick it over to remove and discard any tough stems and blemished leaves. Rinse the spinach thoroughly and shake off excess water. There should be about 2 pounds cleaned weight, or 16 cups.
• Bring enough water to a boil to cover the spinach when it is added and stirred down. Add spinach and cook 2 minutes and drain. Run under cold running water until chilled. Empty the spinach into a deep colander and press to extract most of the water.
• Put the spinach into the container of a food processor or an electric blender and blend thoroughly. There should be about 1 3/4 cups.
• Melt the butter in a saucepan and add the flour, stirring with a wire whisk. Add the milk, stirring rapidly with the whisk. Add nutmeg, salt and pepper to taste. Cook, stirring, about 5 minutes and add the spinach. Stir to blend. Heat and serve.