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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 136 kcal
- Protein
- 10 g
- Carbohydrates
- 14 g
- Fat
- 6 g
- Fiber
- 6 g
- Sugar
- 4 g
- Sodium
- 346 mg
- Saturated Fat
- 3 g
- Monounsaturated Fat
- 1 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 14 mg
- Potassium
- 1661 mg
- Calcium
- 350 mg
- Iron
- 7.8 mg
- Magnesium
- 230 mg
- Phosphorus
- 192 mg
- Zinc
- 1.7 mg
- Vitamin A
- 1378 mcg
- Vitamin C
- 79 mg
- Vitamin D
- 0.8 mcg
- Vitamin E
- 5.9 mg
- Vitamin K
- 1365 mcg
- Vitamin B6
- 0.6 mg
- Vitamin B12
- 0.3 mcg
- Thiamin
- 0.27 mg
- Riboflavin
- 0.65 mg
- Niacin
- 2.2 mg
- Folate
- 554 mcg
- Water
- 312 g
Sources: USDA FoodData Central
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.
Troubleshooting
The finished dish is watery.
Cause: The blanched spinach was not squeezed dry enough before pureeing.
Fix: Simmer the combined mixture over medium-low heat for several minutes to evaporate excess moisture.
Prevention: Use a clean kitchen towel or fine-mesh sieve to firmly press all liquid out of the spinach.
Cultural Context
Creamed spinach is a classic French side dish, often found gracing the tables of bistros and fine dining establishments. Its roots are in the French tradition of preparing vegetables with rich sauces, highlighting their natural flavors while adding a luxurious texture. This dish is a testament to the elegant simplicity that French cuisine is known for.
