Creamed Spinach

Name: Creamed Spinach
Ingredients: 1 tablespoon canola or other vegetable oil; 3 tablespoons grated onion; 1 small clove garlic, minced; 4 cups wilted spinach, squeezed dry (about 4 pounds fresh spinach; see Notes); 1 1/2 to 2 cups Bechamel sauce; Pinch of cayenne pepper; A few gratings of nutmeg; Coarse (kosher) salt and freshly ground black pepper, to taste; Fresh lemon juice, to taste

9 ingredients

5 steps

Ingredients

1 tablespoon canola or other vegetable oil
3 tablespoons grated onion
1 small clove garlic, minced
4 cups wilted spinach, squeezed dry (about 4 pounds fresh spinach; see Notes)
1 1/2 to 2 cups Bechamel sauce
Pinch of cayenne pepper
A few gratings of nutmeg
Coarse (kosher) salt and freshly ground black pepper, to taste
Fresh lemon juice, to taste

Directions

1

Heat the oil in a medium-size saucepan over medium-low heat.
2

Add the onion and garlic and sweat, stirring occasionally, until translucent but not browned, about 5 minutes.
3

Stir in the spinach, bechamel, cayenne, nutmeg, salt, and pepper.
4

Reduce the heat to low and cook, uncovered, stirring frequently, until the spinach is soft and creamy, about 30 minutes.
5

Add a squeeze or two of lemon juice, then taste and adjust the seasoning before serving.