Bechamel Creamed Spinach

• Main ingredients
• 1 lb fresh spinach, stems removed
• Sauce
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/2 cup chicken broth
• 1/2 cup half-and-half
• salt, to taste
• freshly grated nutmeg, to taste

1. In a small saucepan, melt the butter, add flour, and cook, stirring, until it turns a light golden color.
2. Remove from heat, then mix in the broth and half-and-half.
3. Return to heat and bring to a boil, stirring, until thickened.
4. Season to taste with salt and nutmeg.
5. Wash the spinach well, drain slightly, place in a 5- to 6-quart pan over low heat, cover, and cook in the water that clings to leaves until wilted (3-4 minutes), stirring occasionally.
6. Drain well and chop.
7. Combine spinach and bechamel sauce and serve.
8. Makes 4 servings.
9. Note: recipe has been revised since the "not enough sauce" review, reducing the amount of spinach by half.

ingredients, fresh spinach, sauce, butter, flour, chicken broth, salt, nutmeg

Taken from www.food.com/recipe/bechamel-creamed-spinach-62241 (may not work)