| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cklive04 | 1 | servings | ||
INGREDIENTS
| 2 | tb | Butter |
| 2 | lb | Fresh spinach; coarse stems |
| Removed; leaves washed, spun dry | ||
| 1 | c | Bechamel Sauce; see * Note |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| Freshly-ground nutmeg; to taste |
INSTRUCTIONS
* Note: See the "Bechamel Sauce" recipe which is included in this collection. In a 12-inch heavy skillet, melt 1 tablespoon butter over medium-high heat and add spinach in batches and cook until wilted. Saute the spinach, stirring and pressing out excess moisture with tongs, until almost all liquid is evaporated, about 5 minutes. Make sure the spinach is as dry as possible. In the food processor pulse the spinach several times. In a saucepan warm the Bechamel Sauce. Add the chopped spinach to the sauce and stir in salt, pepper and freshly ground nutmeg to taste. This recipe yields ?? servings. Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK - (Show # CL-9086 broadcast 03-16-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 09-30-1998 Recipe by: Sara Moulton Converted by MM_Buster v2.0l.
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