Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Butter
2 lb Fresh spinach, coarse stems
Removed, washed and spun
Dry
1 c Bechamel sauce
Salt and pepper to taste
Freshly ground nutmeg

In a 12-inch heavy skillet, melt 1 tablespoons butter over medium
high heat and add spinach in batches and cook until wilted. Saute the
spinach, stirring and pressing out excess moisture with tongs, until
almost all liquid is evaporated, about 5 minutes. Make sure the
spinach is as dry as possible. In the food processor pulse the
spinach several times.

In a saucepan warm the bechamel sauce. Add the chopped spinach to the
sauce and stir in salt, pepper and freshly ground nutmeg to taste.

COOKING LIVE SHOW #CL9086

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