Spinach with Bechamel

Directions

SPINACH: Cook spinach briefly by either boiling or steaming.

Drain and squeeze out excess moisture.

Mix with 1 cup white sauce and warm over low heat, 3 to 5 minutes.

WHITE SAUCE (BECHAMEL): Melt the butter in a saucepan over low heat.

Add the flour and cook, stirring with a wooden spoon, 2 to 3 Remove from heat, add the hot milk gradually, stirring constantly with a whisk. Return to the heat and simmer, stirring constantly, until thickened, 2 to 3 minutes.