| 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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