Spinach in béchamel sauce

Spinach in Bechamel Sauce

When it comes to comforting and healthy dishes, spinach in Bechamel sauce is an excellent choice. This recipe not only combines the delicate flavor of spinach with the creaminess of Bechamel sauce, but also offers a refined culinary experience, ideal for any meal, from a family dinner to a special occasion.

Preparation time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes
Servings: 4

Ingredients:
- 300 g fresh spinach (or 250 g frozen spinach)
- 250 ml milk
- 3 tablespoons of flour
- 2-3 tablespoons of oil (to coat the pot)
- 8 cloves of garlic
- Salt and pepper to taste

A bit of history:
Bechamel is one of the oldest sauces in world cuisine, recognized for its versatility. This white sauce, which serves as a base for many dishes, has its origins in France but has been enthusiastically adopted by various culinary cultures. Combined with spinach, it becomes a nutritious and delicious choice, rich in vitamins and minerals, perfect for adding a health boost to your meal.

Step by step:

1. Preparing the spinach:
- If using fresh spinach, wash the leaves thoroughly under cold water to remove any impurities.
- Place the spinach in a pot of boiling water and boil for 15-20 minutes, or until the leaves become soft.
- Once cooked, drain the spinach in a colander to remove excess water.

2. Chopping the spinach:
- Once the spinach has cooled, chop it finely with a wooden board or a knife. This will help with even distribution in the Bechamel sauce.

3. Preparing the Bechamel sauce:
- In a pot, add 2-3 tablespoons of oil and heat over medium heat.
- Meanwhile, peel the 8 cloves of garlic. You can slice them thinly or crush them, depending on your preferences.
- Add the garlic to the hot oil and sauté lightly, being careful not to burn it. The garlic is ready when it loses its shine, it should not turn brown.

4. Cooking the flour:
- Once the garlic is sautéed, remove it from the pot.
- Add the 3 tablespoons of flour and mix well to combine with the oil. You will obtain a thick paste called roux.

5. Adding the milk:
- Start adding the milk gradually, about 50 ml at first, stirring constantly to avoid lumps.
- Place the pot back on the heat and continue adding the remaining milk, stirring constantly, to achieve a creamy consistency similar to that of a pudding sauce.

6. Finalizing the sauce:
- Once the sauce has thickened to the desired consistency, add salt and pepper to taste.
- Incorporate the chopped spinach and let it simmer for a few moments to combine the flavors.

7. Serving:
- Spinach in Bechamel sauce is served warm, alongside fried eggs or grilled meat. It is a delicious combination that will delight any gourmet.
- A serving idea is to sprinkle some grated cheese or a few crunchy croutons on top for added texture.

Practical tips:
- If using frozen spinach, make sure to let it thaw completely and drain any excess water before adding it to the sauce.
- Bechamel sauce can also be used for other dishes, such as lasagna or gratins, adding a touch of refinement to any recipe.
- You can experiment with spices: adding some chili flakes or nutmeg can give an interesting flavor to this classic dish.

Frequently asked questions:
1. Can the dish be prepared in advance?
- Absolutely! Spinach in Bechamel sauce can be stored in the refrigerator for 2-3 days. Reheat it over low heat, adding a little milk if necessary.

2. Can it be frozen?
- Yes, this dish can be frozen, but it is recommended to consume it fresh to enjoy all the flavors and textures.

3. How can I make the Bechamel sauce easier?
- If you prefer a quicker version, you can use a ready-made Bechamel sauce and enrich it with the cooked spinach.

Nutrition:
Spinach is an excellent source of vitamins A, C, K, and minerals such as iron and calcium. By adding milk and flour, the dish becomes a good source of protein, making it a healthy and nutritious option.

This spinach in Bechamel sauce is not just a simple recipe, but a delicious way to bring a touch of greenery to your diet. Don't hesitate to experiment with it and adjust it to your preferences. Enjoy your meal!

 Ingredients: 300g fresh spinach 250ml milk 3 tablespoons of flour 2-3 tablespoons of oil (enough to cover the pot in which we cook the spinach) 8 cloves of garlic salt and pepper to taste

 Tags:  spinach bechamel sauce