Equipment
Ingredients
Main
- 1130 g spinach, cleaned
Béchamel
- 15 g unsalted butter
- 6 g all-purpose flour
- 240 ml whole milk
- 1 g nutmeg, freshly grated
- 1 g salt
- ½ g black pepper, freshly ground
Nutrition (per serving)
Method
Discard any tough stems or blemished leaves from the spinach. Rinse the leaves thoroughly and shake off excess water.
Bring a large pot of water to a boil. Add the spinach and cook for 2 minutes.
Drain the spinach in a colander and immediately run under cold water to stop the cooking.
Press the spinach firmly against the colander or squeeze by hand to remove as much water as possible.
Transfer the dried spinach to a food processor and process until a smooth puree forms.
Melt the butter in a saucepan over medium heat, approximately 175°C (350°F).
Whisk in the flour and cook for 1 minute until a smooth paste forms.
Gradually whisk in the milk until the mixture is well combined and smooth.
Bring the sauce to a simmer, whisking constantly until it thickens slightly.
Stir in the nutmeg, salt, and pepper, then continue cooking for 5 minutes.
Add the pureed spinach to the sauce and stir to combine. Heat gently until warmed through and serve.
Chef's Notes
- Ensure your spinach is thoroughly dried after blanching and shocking; excess water will dilute the béchamel and lead to a watery end product.
- For the smoothest béchamel, gradually whisk in the milk to avoid lumps. A fine-mesh sieve can be used to strain the sauce if any lumps do form.
- Freshly grated nutmeg offers a superior aroma and flavor compared to pre-ground. Use a microplane for best results.
- Taste and adjust seasoning (salt, pepper, and nutmeg) at the very end. The flavors will meld and intensify as the dish sits.
- This dish is best served immediately after preparation, as the béchamel can thicken considerably upon standing.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 1 month — Texture may become slightly watery upon thawing.
Reheating: Heat in a saucepan over low heat, stirring constantly until warmed through.
