Creamed Spinach

• 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

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.

vegetable oil, onion, clove garlic, wilted spinach, bechamel sauce, cayenne pepper, nutmeg, salt, lemon juice

Taken from www.cookstr.com/recipes/creamed-spinach-2 (may not work)