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Ingredients

2 1/2 lb. Fresh spinach leaves, rinsed well
2 tsp. Butter
1/2 tap. Shallot, minced
1/3 tsp. Garlic, minced
1/4 tsp. Ground nutmeg
1 cupBéchamel Sauce (recipe follows)
Salt to taste
Fresh ground black pepper to taste

Method
Prepare Béchamel Sauce per recipe, reserve. Blanch spinach leaves in lighlty salted simmering water. Immediately submerge spinach in ice water. Squeeze out moisture from spinach and chop. Melt butter in large saucepan, add shallots and garlic. Sauté briefly, do not brown. Add spinach and nutmeg. Season with salt and pepper. Stir in Béchamel Sauce. Cook over low heat for 3 - 4 minutes. Adjust seasoning if necessary.

Makes 4 - 6 Servings

Chef Larry's Bechamel Sauce
Ingredients

1/2 cupOnion, diced
4 tblspn.Butter
6 tblspn.Flour
2 cupMilk
3/4 cupChicken or veal stock
1/4 cupCream
pinchNutmeg
to taste Salt
to tasteFresh ground black pepper

Method
Melt butter in a sauté pan. Add onion and sauté until translucent. Stir in flour until well incorporated. Add milk, stock and nutmeg, whisk. Bring to a simmer. Reduce heat and simmer for 25 minutes. Season with salt and pepper. Strain and reserve.

Makes 3 cups

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