Spinach in Bechamel sauce is a delicious and versatile addition to many dishes. It goes well with pasta, egg dishes, baked vegetables and meats. This is a light dish with aromatic notes of nutmeg.
The amount of spinach can be adjusted as you like. It all depends on what consistency of the finished dish you want to get – more creamy, like in my photo, or less creamy.
Ingredients:
- Fresh spinach – 250-400 gr.
- Onions – 0.5 pcs.
- Butter – 30 gr.
- Cream 10% – 150 ml.
- Wheat flour – 1 tbsp.
- Nutmeg – pinch
- Ground black pepper – a pinch
- Salt
for scramble
- Eggs – 4 pcs.
- Butter – 35 gr.
- Salt
Cooking process
1 The first thing a good wash spinach leaves. Place them in a saucepan and cover with water (half a glass of water is enough). Simmer until the leaves darken (about 3-5 minutes). Next, put the spinach in a colander.
2 Let’s move on to making Bechamel sauce. Melt the butter in a frying pan. Add flour to the melted butter, stirring constantly. Next, pour in a thin stream of cream at room temperature. Bring to a boil and cook over low heat for a few minutes until thickened. Add nutmeg, black pepper and salt to the sauce. Mix everything well.
The Bechamel sauce is ready, it should be tender and smooth. For now, you can put it aside.
3 In a frying pan, melt a spoonful of butter (or vegetable oil). Add finely chopped onion. Fry the onion until soft. Next, add well-squeezed and chopped spinach to the onion. Stir and fry for another couple of minutes. Add the sauce and stir. Our dish is ready.
Cooked spinach in Bechamel sauce goes well with eggs cooked in any way.
I especially love the combination of this spinach with a scramble. The scramble recipe can be viewed at the link https://takajaeda.com/en/recipes-en/scramble-classic/
Alternatively, you can add the spinach and sauce to the ready-made scramble. Mix well and sprinkle with grated cheese. This option is also delicious.
Also, such spinach will harmonize well with eggs Benedict https://takajaeda.com/en/recipes-en/%d0%b5ggs-benedict/