Ingredients Jump to Instructions ↓

  1. 1/3 cup whole milk

  2. 2 Tbs unsalted butter

  3. 1 Tbs all-purpose flour

  4. Fine sea salt and freshly ground pepper to taste

  5. Freshly grated nutmeg

  6. 2 lbs spinach , washed and trimmed

  7. 1 clove garlic, minced

  8. 1/2 cup heavy cream

  9. 1/2 cup grated Gruyere cheese

Instructions Jump to Ingredients ↑

  1. In a small saucepan, heat the milk until small bubbles form around the edge. In a medium saucepan over medium heat, cook 1 Tbs of the butter until melted and foamy. Add the flour and whisk constantly for 1 minute so the butter doesn’t burn. Slowly whisk in the warm milk and cook for 2 minutes, whisking constantly. Season with salt, pepper and nutmeg, and transfer the sauce to a bowl. If not using right away, cover with plastic wrap.

  2. Prepare the spinach: Bring a large pot of salted water to boiling. Add the spinach. Cook for 3 minutes, then drain well and run cold water over the leaves until they are cool. Wrap the spinach in a lint free towel and squeeze it until it is very dry (or use your hands to squeeze small amounts dry at a time)

  3. Chop the spinach finely.

  4. To finish: Place the remaining Tbs of butter in a medium saucepan over medium heat. Swirl the pan until the butter is browned. Add the garlic and cook, stirring, until golden brown, about 1 minute. Add the chopped spinach, 2 Tbs of the béchamel, the cream and the cheese. Stir until heated through and the cheese is melted. Season to taste with salt, pepper and nutmeg. Serve immediately


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