Creamed Spinach

Bechamel Sauce:
Ingredients:

• 5 tbsp. butter
• 4 tbsp. all-purpose flour
• 4 cups milk
• 2 tsp. sea salt

Directions:

1. In medium large pan, melt the butter then add the flour and stir until smooth.
2. Cook on medium for about 6-7 minutes. Mixture should turn light, golden sandy color.
3. Heat the milk in a separate pan until nearly boiling; add milk 1 cup at a time to the mixture and whisk constantly as it thickens. Bring to a boil and cook about 10 minutes - constantly stirring. Add salt.

Spinach:

Ingredients:

• 1/4 cup water
• 1 tsp. sea salt
• 1 lb. fresh baby spinach

Directions:

1. In large pot, bring water and salt to a boil
2. Add the spinach, cover and cook on low about 3 minutes. (The spinach is good to eat already as is). 
3. Drain spinach in a colander and press out as much liquid as possible.
4. Pour 1 1/4 cups of the Bechamel sauce over the spinach and mix well until every leaf is coated.
5. Reserve remaining Bechamel sauce for other creamed dishes such as peas or potatoes.